|Zucchini Cheddar Bread, adapted from the Joy of Cooking Cookbook.|
Back to back baking should save some energy when cooking in the oven, right?
When the Cookie Bars came out of the oven, an adapted version of Joy of Cooking's Zucchini Cheddar Bread went in. I subbed out 3/4 cup of whole wheat for an equal part of the white flour, subbed sweated, minced onions for the scallions, as well as added a few chopped nuts I had on hand. The scallions would've made for a more savory bread, but I read the recipe in a hurry & once I'd minced some onions, I just went ahead and used them.
What I should have done is add a little more fat or liquid to account for the whole wheat, but the bread is good nonetheless. And when I make it again, I will be adding even more cheese and coarser nuts.
My goal is to keep up with and use ALL the zucchini from the garden this year. Wish me luck! What's cooking from your garden these days?