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Savory Zucchini Parmesan Bread

Categories: Breads

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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.


  • 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 lg. eggs beaten
  • 2 c. buttermilk
  • 1/4 c. honey
  • 2 tbsp. fresh herbs, minced - 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 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. Makes about 12 2x4 loaves or 6 3x5 loaves. Baking times will vary!