Best 2 Zucchini Spoon Bread Recipes
Zucchini spoon bread is a classic summer dish that is easy to make and always a crowd-pleaser. It's a savory bread made with fresh zucchini, cornmeal, and cheese. The zucchini adds moisture and sweetness, while the cornmeal gives it a slightly gritty texture. The cheese melts and bubbles, creating a golden crust. This versatile dish can be served as an appetizer, side dish, or main course. It's also a great way to use up leftover zucchini. This article offers three delicious zucchini spoon bread recipes:
1. **Classic Zucchini Spoon Bread:** This is the traditional recipe for zucchini spoon bread. It's made with simple ingredients like cornmeal, flour, baking powder, eggs, milk, and butter. The zucchini is grated and then stirred into the batter. The bread is baked in a greased 9x13 inch pan until golden brown.
2. **Cheesy Zucchini Spoon Bread:** This recipe is similar to the classic recipe, but it's loaded with cheese. There are three kinds of cheese in this recipe: cheddar, Parmesan, and cream cheese. The cream cheese makes the bread extra moist and flavorful.
3. **Zucchini Cornbread Spoon Bread:** This recipe combines the best of two worlds: zucchini bread and cornbread. It's made with cornmeal, flour, baking powder, eggs, milk, and butter. The zucchini is grated and then stirred into the batter. The bread is baked in a greased 9x13 inch pan until golden brown.
No matter which recipe you choose, you're sure to enjoy this delicious and versatile dish.
ZUCCHINI SPOON BREAD
This spoon bread is delicious, a good way to use those zucchini out of the garden. For extra flavor or heat add 2 or 3 jalapeno peppers. Recipes comes from Betters Homes and Gardens.com. Spoon bread is a side dish, eaten with a spoon. It is called a bread because of the ingredients. Enjoy
Provided by Barb G.
Categories Quick Breads
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan combine, corn, onions, pepper strips, and water; bring to boiling; reduce heat, cover and simmer for 5 minutes (If adding Jalapenos, add in this step).
- Do Not drain, stir in zucchini, tomatoes, cheese and cornmeal, set aside.
- In a small mixing bowl beat eggs; stir in milk, salt, pepper, and hot pepper sauce; STIR egg mixture into the vegetable mixture in saucepan.
- Turn mixture into a greased 1-1/2-quart casserole;Bake, uncovered, in a 350 degree oven about 40 minutes or until set, Let stand for 5 minutes before serving.
MOM'S ZUCCHINI BREAD
Really, really good and moist- my kids eat it as quickly as I can make it. Bread will freeze well, and keep in refrigerator for weeks.
Provided by v monte
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h40m
Yield 24
Number Of Ingredients 11
Steps:
- Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
- Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
- Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
- Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
Nutrition Facts : Calories 255.2 calories, Carbohydrate 32.1 g, Cholesterol 23.3 mg, Fat 13.1 g, Fiber 1 g, Protein 3.3 g, SaturatedFat 1.7 g, Sodium 179.8 mg, Sugar 19.2 g
Tips:
- Choose the right zucchini. For the best flavor and texture, use fresh, young zucchini that is about 6 inches long and 2 inches in diameter. Avoid zucchini that is too large, as it will be watery and have a tough skin.
- Grate the zucchini. To get the best texture in your spoon bread, grate the zucchini on the large holes of a box grater. This will create small, even pieces that will cook evenly.
- Drain the zucchini. After grating the zucchini, place it in a colander and let it drain for 10 minutes. This will help to remove excess moisture, which can make the spoon bread soggy.
- Use a well-seasoned cast iron skillet. A cast iron skillet is the best choice for cooking spoon bread because it distributes heat evenly and creates a crispy crust. If you don't have a cast iron skillet, you can use a regular oven-safe skillet, but it may not give you the same results.
- Don't overmix the batter. Overmixing the batter will make the spoon bread tough. Mix just until the ingredients are combined.
- Bake the spoon bread until it is golden brown. The spoon bread is done baking when it is golden brown on top and a toothpick inserted into the center comes out clean.
Conclusion:
Zucchini spoon bread is a delicious and versatile dish that can be served as a side dish or a main course. It is easy to make and can be tailored to your own taste preferences. With its abundance of zucchini and simple ingredients, this spoon bread is a great way to use up fresh summer produce. Whether you are looking for a hearty breakfast, a light lunch, or a comforting dinner, zucchini spoon bread is sure to satisfy. So next time you have a surplus of zucchini, give this recipe a try. You won't be disappointed!
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