Cheesy garlic zucchini bread is a recipe I often make when summer squash are abundant, but it also works just fine with frozen shredded squash. It’s a quick bread recipe, not a yeast bread, so it goes together in a flash. The texture is nice and moist, and the garlic gives it real “pop”. This recipe is adapted from the Zucchini Cheese Square recipe in The Garden-Fresh Vegetable Cookbook. You can use whatever size zucchini you have available. I remove the seeds from overgrown zucchini and sometimes peel them, but I don’t peel or remove seeds from the younger ones.
- Laurie Neverman
Laurie Neverman has a BS in Math/Physics and an MS in Mechanical Engineering. She is a wife and mother with a passion for natural healing, homesteading and gardening. She and her husband, August, homeschool their two boys. They live in rural northeast Wisconsin in a Wisconsin Green Built and Energy Star certified home. The home has an array of “green” features, including: • Solar Water Heating and Passive Solar Design • Insulated Concrete Form construction • An Attached Greenhouse • Handicap Accessibility • Environmentally Friendly Materials There are also some old standbys, like a root cellar and an herbal apothecary. Her health and wellness interests also include herbalism, wildcrafting, essential oils, homebrewing and live culture foods. She blogs at Common Sense Homesteading - http://commonsensehome.com.
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