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Savory Zucchini Parmesan Bread

Makes 12-2 X 4-inch or 6-3 X 5-inch Loaves


2 c. whole wheat flour
2 c. all-purpose flour (unbleached)
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. minced fresh herbs (Rosemary and thyme work well)
2 c. shredded Parmesan cheese (separated into 1 1/2 c. and 1/2 c. amounts)
2 c. zucchini (grated)


Preheat the oven to 350 degrees F. Prepare the loaf pans by brushing with olive oil, butter, or spray with non-stick cooking spray.

Whisk flours together, add Davis Baking Powder, Clabber Girl Baking Soda, and salt. Make a well in the center and add oil, eggs, buttermilk, honey, herbs, zucchini, and 1 1/2 c. of the Parmesan cheese. Use a wooden spoon to gently 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.


I like to make these in mini loaf pans, so I can give them away as gifts. A great idea for you; pop a few extra loaves in the freezer to be used for last minute hors d'oeuvres. I serve the bread sliced with some nice cheeses.

As sizes of mini loaf pans vary, so will cooking times. Utilize the clean toothpick test to ensure loafs are done.

Revised 8/14.