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Ingredients
| whole wheat flour: 2 cups |
| unbleached all-purpose flour (unsifted): 2 cups |
| baking powder: 4 tsp |
| baking soda: 1 tsp |
| salt: 1 1/2 tsp |
| olive oil: 1/3 cup |
| eggs: 4 (beaten) |
| buttermilk: 2 cups |
| honey: 1/4 cup |
| fresh rosemary (minced): 1 Tbl |
| fresh thyme: 2 tsp (minced) |
| parmesan cheese (grated): 2 cups (divided) |
| zucchini squash (grated): 2 cups |
Savory Zucchini Parmesan Bread
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
50 min -
Servings
12 serving(s)
Tags
- 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.