If you follow many food blogs online, you may have noticed the increasing popularity of Bundt pans in a bunch of recent recipes. For anyone who doesn’t know, Bundt pans come out of Jewish communities in Germany, Austria and Poland. While they are mainly used for fluffy, brioche-style desserts, they can also be employed for all kinds of savory dinners as well. It’s this latter kind of recipe that we’re going to show you today.
Like most of us, you’ve probably had cheesy bread at a restaurant or at home at some point in your life. It typically gets served in Italian restaurants as a traditional soft bread with mozzarella or another pizza-style cheese on top of it. Today’s version is a twist on this recipe that uses parmesan and zucchini instead of your typical ingredients. If you’ve never had it before, just know that this is just as delicious and addictive as any cheesy bread you’re likely to try. So let’s get started.
Here’s what you’ll need:
- 3 cups of all-purpose flour
- 2 zucchini
- 2 large eggs
- 1 1/2 cups of grated parmesan cheese
- 1 cup of grated sharp cheddar
- 3/4 cup of sour cream
- 3/4 cup of Greek yogurt
- 1 stick of unsalted butter (melted)
- 1/4 cup of finely chopped chives
- 1 tablespoon of baking powder
- 1 teaspoon of baking soda
- 1 teaspoon of salt
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of garlic powder
Here’s what you do:
1. To begin, preheat your oven to 350 degrees and grease up a Bundt pan with butter or non-stick spray. Once you’ve done that, take out a half cup of parmesan cheese and pour it into the pan, moving the pan around so that the cheese evenly coats the entire inside.
2. Next, get a side bowl and mix together your flour, baking powder, baking soda, salt, onion powder and garlic powder. Give it a rough stir until it’s all evenly combined.
3. In another bowl, mix together your sour cream, Greek yogurt and eggs. When you’re ready, pour the wet ingredients and your melted butter into the dry mix and keep stirring everything to combine in it. Mix in your cheddar cheese and parmesan as well. Make sure to grate and drain your zucchini before throwing them in along with the chopped chives.
4. After it’s all combined, pour the batter into your Bundt pan and press down wherever necessary to make sure there are no empty spaces or vacuums in the mold. When the oven is ready, pop it in for 50 to 55 minutes.
5. When the time is up, do the toothpick test on your zucchini cheese bread to make sure that it’s all done. If it looks good, take it out of the oven and let it cool off for 10 minutes before inverting it onto a serving plate. Finally, you’re ready to eat!
Although we don’t use zucchini in our cooking all that often, it’s actually quite a versatile ingredient when it comes to baking all kinds of savory dishes. Although a standard cheesy bread packs a lot of greasy flavor, this recipe is a slightly leaner option with much of the same flavor and just a little bit more vegetables. As always, feel free to experiment with this and let us know how it goes!
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