Preheat the oven to 350°F. Prepare the loaf pans - brush with olive oil or use a non-stick cooking spray like Baker’s Joy®.
Whisk together the two flours, baking powder, baking soda and salt. Make a well in the center and add the oil, eggs, buttermilk, honey, herbs, 1 1/2 cups of the Parmesan cheese and the zucchini. Stir with a wooden spoon to mix together. Do not over mix or the dough will become tough.
Divide evenly among the prepared pans. Top with the reserved 1/2 C. of Parmesan cheese. Bake for about 50 minutes or until a toothpick comes out clean.
Cool on a wire rack. Makes about 12 2×4 loaves or 6 3×5 loaves. Baking times will vary!
Savory Zucchini Parmesan Bread
Prep Time: 25 Minutes
Total Time: 1 Hour 15 Minutes
Ingredients
2 C. whole wheat flour
2 C. unbleached, all-purpose flour
4 tsp. Davis® Baking Powder
1 tsp. Clabber Girl® Baking Soda
1 1/2 tsp. salt
1/3 C. olive oil
4 eggs, beaten
2 C. buttermilk
1/4 C. honey
2 Tbsp. Spice Islands® Rosemary and Thyme
2 C. shredded Parmesan cheese, divided
2 C. grated zucchini
Directions
Preheat the oven to 350°F. Prepare the loaf pans - brush with olive oil or use a non-stick cooking spray like Baker’s Joy®.
Whisk together the two flours, baking powder, baking soda and salt. Make a well in the center and add the oil, eggs, buttermilk, honey, herbs, 1 1/2 cups of the Parmesan cheese and the zucchini. Stir with a wooden spoon to mix together. Do not over mix or the dough will become tough.
Divide evenly among the prepared pans. Top with the reserved 1/2 C. of Parmesan cheese. Bake for about 50 minutes or until a toothpick comes out clean.
Cool on a wire rack. Makes about 12 2×4 loaves or 6 3×5 loaves. Baking times will vary!
