I like to make these in mini loaf pans, so I can give a few away as gifts or pop some in the freezer for last minute hors d’oeuvres – serve sliced, with some nice cheeses. Sizes of mini loaf pans vary, so will cooking times.
1 tsp Clabber Girl Baking Soda
2 cups grated zucchini
1 1/2 tsp salt
1/3 cup olive oil
4 eggs, beaten
2 cups buttermilk
2 cups whole wheat flour
1/4 cup honey
2 cups unbleached, all-purpose flour
2 tbsp fresh herbs, minced – rosemary and thyme work well
4 tsp Davis Baking Powder
2 cups shredded Parmesan cheese, divided
Preheat the oven to 350° F.
Prepare the loaf pans - brush with olive oil or use non stick cooking spray.
Whisk together the 2 flours, Davis 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 cup of Parmesan cheese.
Bake for about 50 minutes or until a toothpick comes out clean. Cool on a wire rack.
1 tsp Clabber Girl Baking Soda
2 cups grated zucchini
1 1/2 tsp salt
1/3 cup olive oil
4 eggs, beaten
2 cups buttermilk
2 cups whole wheat flour
1/4 cup honey
2 cups unbleached, all-purpose flour
2 tbsp fresh herbs, minced – rosemary and thyme work well
4 tsp Davis Baking Powder
2 cups shredded Parmesan cheese, divided
Preheat the oven to 350° F.
Prepare the loaf pans - brush with olive oil or use non stick cooking spray.
Whisk together the 2 flours, Davis 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 cup of Parmesan cheese.
Bake for about 50 minutes or until a toothpick comes out clean. Cool on a wire rack.