Recipe by Julesong
From Clabbergirl.com comes this wonderful way to make your zucchini bread! These loaves are great to give away in their mini form, or keep some in the freezer to keep as quick hors d'oeuvres along with some nice cheeses. In larger form, they’re great for gatherings and potlucks. Enjoy! :)
Top Review by Hazeleyes
Wow! This is such a nice change from the sweet zucchini breads. I halved the recipe, and put in a regular size bread pan. I added some Italian seasoning to the parmesan cheese sprinkled on top. Delicious!
- 473.18 ml whole wheat flour
- 473.18 ml unbleached all-purpose flour
- 19.71 ml baking powder
- 4.92 ml baking soda
- 7.39 ml salt
- 78.07 ml olive oil
- 4 eggs, beaten
- 473.18 ml buttermilk
- 59.14 ml honey
- 14.79 ml minced fresh rosemary
- 9.85 ml minced fresh thyme
- 473.18 ml grated parmesan cheese, divided
- 473.18 ml grated zucchini
Directions See How It's Made
- Pre-heat the oven to 350 degrees F. Pan spray the loaf pans or brush them with olive oil (either 6 3x5 loaves or 12 2x4 loaves).
- In a large bowl using a whisk, combine the flours, baking power, baking soda, and salt.
- In the center of the mixture, make a well and add the oil, beaten eggs, buttermilk, honey, rosemary, thyme, 1 1/2 cups Parmesan cheese, and the grated zucchini. Stir together in the bowl with a wooden spoon, but do not overmix (you don’t want the dough to become tough).
- Evenly divide the dough between the prepared pans, then top with the reserved 1/2 cup of grated Parmesan.
- Bake in 350 degree oven for about 50 minutes or until a toothpick inserted in the middle comes clean (baking times will vary according to ovens, altitude, and sizes of pans).
- Remove from oven and let cool on a wire rack.
- Makes approximately 6 3x5 loaves or 12 2x4 loaves.