tablespoon chopped fresh basil or 1 teaspoon dried basil leaves
1/2
teaspoon salt
3/4
cup milk
1/2
cup (1 stick) butter or margarine, melted
1/4
cup packed light brown sugar
2
eggs
*You can substitute 1-1/4 cups whole wheat flour for 1-1/4 cups all-purpose flour.
Prep Time
20 minutes
Bake Time
about 1 hour
1. Preheat oven to 350°F. Grease 9×5×3-inch loaf pan.
2. Drain zucchini in colander. Combine flour, French Fried Onions, cheese, baking powder, basil and salt in large bowl.
3. Combine milk, butter, brown sugar and eggs in medium bowl; whisk until well blended. Place zucchini in kitchen towel; squeeze out excess liquid. Stir zucchini into milk mixture.
4. Stir milk mixture into flour mixture, stirring just until moistened. Do not overmix. (Batter will be very stiff and dry.) Spread batter in prepared pan. Run knife down center of batter.
5. Bake 50 to 65 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove bread from pan to wire rack; cool completely. Cut into slices to serve.**
**For optimum flavor, wrap bread overnight and serve the next day. Great when toasted!
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