Onion Zucchini Bread
|Zucchini||3⁄4 Pound, shredded (1 Large Sized)|
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|French fried onions||1 1⁄3 Cup (21.33 tbs) (French'S)|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Baking powder||1 Tablespoon|
|Chopped fresh basil||1 Tablespoon|
|Milk||3⁄4 Cup (12 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs), melted (1 Stick)|
|Packed light brown sugar||1⁄4 Cup (4 tbs)|
Preheat oven to 350°F. Lightly grease 9x5x3-inch loaf pan; set aside.
Place shredded zucchini in colander to drain.
Combine flour, French Fried Onions, Parmesan cheese, baking powder, basil and salt in large bowl.
Combine milk, melted butter or margarine, light brown sugar and eggs in medium bowl. Whisk mixture until well blended. Place zucchini on kitchen towel; gently squeeze out any excess liquid. Stir zucchini into milk mixture.
Gradually stir milk mixture into flour mixture, stirring just until dry ingredients are moistened. Do not overmix. (Batter will be very stiff and dry.) Pour batter into prepared pan. Run knife down center of batter.
Bake for 50 to 65 minutes or until toothpick inserted in center of bread comes out clean. Cool bread in pan on wire rack about 10 minutes. Carefully remove bread from pan to wire rack; let cool completely. To serve, cut bread into slices and garnish as desired.