Mini Doubled Smoked Cheddar Zucchini Loaves
With a simple batter, this moist and tender zucchini bread with savoury Balderson® Double Smoked Cheddar is a breeze to make.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 6 Mini Loaves 1x
Ingredients
Scale
- 1 1/2 cups (375 mL) all-purpose flour
- 2 tbsp (30 mL) granulated sugar
- 1 tbsp (15 mL) baking powder
- 1/2 tsp (2 mL) salt
- 2 eggs
- 1/3 cup (75 mL) olive oil
- 1/3 cup (75 mL) 2% milk
- 1 tsp (5 mL) lemon zest
- 1 1/2 cups (375 mL) packed grated zucchini
- 1 cup (250 mL) shredded Balderson® Double Smoked Cheddar
- 1/2 cup (125 mL) chopped walnuts
Instructions
- Preheat oven to 350°F (180°C). Grease 6 mini loaf pans; set aside. In large bowl, whisk together flour, sugar, baking powder and salt; set aside.
- In separate bowl, beat together eggs, olive oil, milk and lemon zest until blended; stir into flour mixture just until moistened. Fold in zucchini, double smoked cheddar cheese and walnuts.
- Divide mixture among prepared mini loaf pans. Bake for 20 to 25 minutes or until golden brown and tester inserted into center of loaves comes out clean.
- Cool in pans on rack for 15 minutes. Serve warm or at room temperature.
- Serve loaves whole as a snack (or slice and serve like crackers on a charcuterie board).
*Note: Use a food processor with shredding attachment for speedy grating of the zucchini and shredding of the cheese.
Notes
Double Smoked Cheddar Mushroom Caps
Stuffed mushrooms are always a hit with any crowd. With Balderson Double Smoked Cheddar, sun dried tomatoes, garlic and herbs, these ones are particularly addictive.
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 6 Servings 1x
Ingredients
Scale
- 2 tbsp (30 mL) olive oil
- 4 large shallots, diced
- 2 cloves garlic, minced
- 2 tbsp (30 mL) finely chopped fresh thyme
- Pinch each salt and pepper
- 1/3 cup (75 mL) finely chopped sun-dried tomatoes
- 2 tbsp (30 mL) finely chopped fresh parsley
- 1 cup (250 mL) shredded Balderson Double Smoked Cheddar
- 1 tbsp (15 mL) lemon juice
- 18 cremini mushrooms (or 24 mini cremini mushrooms), stems and gills removed
- 1/3 cup (75 mL) bread crumbs
- 2 tbsp (30 mL) butter, melted
Instructions
- Preheat oven to 425°F (220°C). Heat oil in skillet set over medium heat. Cook shallots, garlic, thyme, salt and pepper for 3 to 5 minutes or until tender. Stir in sun-dried tomatoes and parsley. Cool completely. Toss together shallot mixture, double smoked cheddar cheese and lemon juice.
- Spoon tablespoonful of filling into each mushroom cap; place on parchment paper—lined baking sheet, about 2 inches (5 cm) apart. Toss bread crumbs with butter. Sprinkle over top of each mushroom.
- Bake for 12 to 15 minutes or until mushrooms are tender, filling is bubbling and topping is golden brown. Serve immediately.
Note: For a starter or main course, stuff the filling into larger portobello mushrooms, adjusting the baking time as needed.
Notes