Savory Zucchini Parmesan Bread
From julesong 16 years agoIngredients
- 2 cups whole wheat flour shopping list
- 2 cups unbleached all purpose flour shopping list
- 4 teaspoons baking powder shopping list
- 1 teaspoon baking soda shopping list
- 1 1/2 teaspoons salt shopping list
- 1/3 cup olive oil shopping list
- 4 eggs, beaten shopping list
- 2 cups buttermilk shopping list
- 1/4 cup honey shopping list
- 1 tablespoon minced fresh rosemary shopping list
- 2 teaspoons minced fresh thyme shopping list
- 2 cups grated parmesan cheese, divided shopping list
- 2 cups grated zucchini shopping list
How to make it
- Pre-heat the oven to 350 degrees F. Pan spray the loaf pans or brush them with olive oil (either 6 3x5 loaves or 12 2x4 loaves).
- In a large bowl using a whisk, combine the flours, baking power, baking soda, and salt.
- In the center of the mixture, make a well and add the oil, beaten eggs, buttermilk, honey, rosemary, thyme, 1 1/2 cups Parmesan cheese, and the grated zucchini. Stir together in the bowl with a wooden spoon, but do not overmix (you don’t want the dough to become tough).
- Evenly divide the dough between the prepared pans, then top with the reserved 1/2 cup of grated Parmesan.
- Bake in 350 degree oven for about 50 minutes or until a toothpick inserted in the middle comes clean (baking times will vary according to ovens, altitude, and sizes of pans).
- Remove from oven and let cool on a wire rack.
- Makes approximately 6 3x5 loaves or 12 2x4 loaves.
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