Zucchini Salsa Bread
From midgelet 11 years ago
- 60+ to make
- Serves 8-10
With excess zucchini I wanted to bake a non dessert type of zucchini bread. This is my original recipe and it probably needs some further tweaking but we really enjoyed how it came out. Very moist with almost stuffing like quality and wonderful flavor. Read more I hope you try it and enjoy it. Be sure to fully bake it and slice it. when cold. Feel free to add your suggestions after you bake and try. See less
Ingredients
- 3 cups flour shopping list
- 1/4 cup sugar shopping list
- 1/4 cup grated cheese ( Ex: Parmesan, Asagio or Romano ) and a bit extra for topping shopping list
- 2 tsp baking powder shopping list
- 1 tsp baking soda shopping list
- 1/2 tsp salt shopping list
- 1/2 tsp garlic powder shopping list
- 1/2 tsp chipotle chili powder shopping list
- 1/2 cup salsa,( not chunky ) -I like medium hot shopping list
- 1/4 cup vegetable oil ( olive may be used ) shopping list
- 1 cup packed shredded zucchini( press liquid out ) zucchini shopping list
- 1-1 1/2 cup milk or as needed see instructions below shopping list
How to make it
- Note: no eggs in the recipe
- In a bowl combine all the dry ingredients
- In another bowl combine 1 cup milk, salsa and oil
- Mix all ( wet and drys ) together, adding more milk if needed to make a somewhat thick mixture
- When you stir in the zucchini, the mixture will loosen up
- Place mixture in a greased and floured 9 x 5 pan loaf pan
- Sprinkle with some extra cheese
- Bake in middle oven rack at 350F approx. 1 hour or until a wooden toothpick comes out clean*
- Cool in pan 15 minutes then carefully remove from pan.
- Cool completely before slicing!
- Note: this is a very moist bread with a soft interior so its important it should be fully baked and completely cold when sliced.
- *Test loaf with a wooden toothpick that comes out dry with no crumbs attached
People Who Like This Dish 4
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