Ingredients for Savory Zucchini Parmesan Bread
- Whole Wheat Flour
- Unbleached All Purpose Flour
- Baking Powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- Olive Oil
- Eggs
- 1 cup buttermilk
- 1/4 cup honey
- Fresh Rosemary
- Fresh Thyme
- Parmesan Cheese
- Zucchini
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How to Make Savory Zucchini Parmesan Bread
- Preheat oven to 350°F (175°C).
- Grease and flour six 3x5 inch loaf pans or twelve 2x4 inch loaf pans.
- In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon salt.
- Create a well in the center of the dry ingredients. Add 1/2 cup olive oil, 2 large eggs (beaten), 1 cup buttermilk, 1/4 cup honey, 1 tablespoon dried rosemary, 1 tablespoon dried thyme, 2 cups grated Parmesan cheese (reserve 1/2 cup for topping), and 2 cups grated zucchini.
- Gently stir with a wooden spoon until just combined. Do not overmix.
- Divide the batter evenly among the prepared loaf pans. Sprinkle the reserved 1/2 cup Parmesan cheese over the top of each loaf.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool in pans for 10 minutes before transferring to a wire rack to cool completely.
- Makes approximately 6 (3x5 inch) loaves or 12 (2x4 inch) loaves.
Nutrition Information (Approximate per serving)
Sodium
70 g
Sugar
68g
Fat
45g
Carbs
26g
