Savory Zucchini Parmesan Bread
Makes about 12 2x4 loaves or 6 3x5 loaves. Baking times will vary!
- 2 cups whole wheat flour
- 2 cups unbleached, all purpose flour
- 4 teaspoons Davis Baking Powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons salt
- 1/3 cup olive oil
- 4 eggs, beaten
- 2 cups buttermilk
- 1/4 cup honey
- 2 tablespoons fresh herbs, minced - rosemary and thyme work well
- 2 cups shredded Parmesan cheese, divided
- 2 cups grated zucchini
Pre-heat the oven to 350° 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.
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.