Zucchini Cheddar Bread

Title: Zucchini Cheddar Bread
Yield: 1 Servings
Categories: Bread 

Ingredients: 

    3/4 c  Blanched almonds
      2 c  All-purpose flour
      1 tb Baking powder
    1/2 ts Salt
      1 c  Grated sharp Cheddar cheese
      1 lg Onion; chopped
    1/4 c  Butter
    3/4 c  Milk
    1/3 c  Oil
      3    Eggs
    1/2 ts Dried basil
    1/2 ts Dried thyme
  1 1/2 c  Grated zucchini; well
           -drained


  Preheat the oven to 300 F. Butter and flour a 9" round pan. Chop the
  almonds and spread on a cookie sheet to toast in the oven. Turn and stir
  them occasionally, watching like a hawk until they are golden brown. Set
  aside and raise the oven heat to 400 F.
  
  Combine the dry ingredients and toss gently with the cheese. Saute the
  onion in the butter until soft, then drop it into a blender or food
  processor along with the milk, oil, eggs and seasonings and blend well. Add
  the zucchini and make sure everything is well integrated before you stir in
  the toasted almonds, by hand. Pour the whole mixture into the dry
  ingredients. Stir lightly, then spread the batter into the pan and bake for
  40 minutes. Cool on a wire rack before removing from the pan. Cut in wedges
  to serve.
  
  Source: The Betty Jane Wylie Cheese Cookbook, 1984.
  
  Recipe by: Betty Jane Wylie
  
  Posted to MC-Recipe Digest by Mardi Desjardins 
  on Feb 8, 1998