Zucchini and Parmesan Bread

Submitted by Tisme

"Looking for something different to do with your zucchini, try this its fantastic, and no yeast!! Grated carrot of pumpkin can be substitued with the zucchini, and different herbs could be added. I like it with a savoury butter A friend use maple syrup on top of hers, something I have not yet tried!!!!"

 

• Ready In: 1hr 10mins
• Ingredients: 14
• Yields: 1 loaf
• Serves: 8

ingredients

• 295.73 ml coarsley grated zucchini
• 532.32 ml plain flour
• 14.78 ml caster sugar
• 14.78 ml baking powder
• 2.46 ml salt
• 1 lemon, zest of, finely grated
• 236.59 ml finely grated parmesan cheese
• 2.46 ml ground black pepper
• 177.44 ml milk
• 59.14 ml olive oil
• 9.85 ml chopped fresh rosemary
• 2 eggs
• 4.92 ml rosemary, extra for topping
• 59.14 ml pine nuts

directions

1. Preheat oven to 180c. Grease and line the base of a 19cm x 9cm loaf pan.
2. Place zucchini on kitchen paper and dry well.
3. Put flour, sugar, baking powder, salt and lemon zest into a bowl and mix well. Add zucchini to dry ingredients with parmesan cheese and pepper and mix lightly with a fork. Make a hollow in the centre. Whisk together milk, oil, rosemary and eggs. Pour mixture into hollow and stir until smooth. Pour batter into the pan and smooth the top of the loaf. Sprinkle with the extra rosemary and pinenuts.
4. Bake for 50 minutes or until a scewer inserted into the loaf comes out clean. Cool 10 minutes in the pan on a wire rack before turning the loaf out.

Reviews

[Chef1MOM-Connie]

Tisme- this is a flavorful and great bread. I love the mix of spices and veggies. Everyone who had a piece (I had several while warm) enjoyed this immensely. I used zuchinni frozen from the garden and preshredded. I thawed and drained, squeezed til dry. I also reduced the sugar content to 1tsp. I absolutely will make this again. I will try it with some wheat flour blend next time. YUMMY! Made for Aussie/NZ Swap 35

 

[Cooked]

I followed your recipe exactly and this was really good. I love having a savoury bread to make with zucchini! Thanks for positng it!

 

[Debbwl]

Very nice change of pace! Love the use of rosemary, black pepper and Parmesan in savory zucchini bread. DH and I tend not to use a lot of butter however butter really brings out all the flavors in this tasty bread. Can not wait to try this beside a big bowl of soup. Thanks for the post.

 

[Lalaloula]

WOW! This is a FANTASTIC BREAD RECIPE!!!! I used grated carrot as suggested in the intro and a herb blend of rosemary, thyme, sage and a few others. It was so very easy and quick to put together and baked perfectly. The finished loaf had a beautiful appearance, very highly risen. Mmm, the bread was so moist and cheesy with a crisp crust on top. I left out the sugar as the carrot was very sweet and used all whole spelt flour, which worked great! I can picture this with some added in garlic or as a sweet version with cinnamon. Cant wait to try the zucchini version! Thanks so much for sharing this wonderful recipe with us, Tisme! Made and reviewed for Edn8: Make my recipe, July 09.

 

[Leggy Peggy]

Fantastic bread and a great way to use up zucchini. I made this as written, but completely forgot about the pine nuts until I came to do the review. My loaf pan is a little larger than the one specified here, so my batch of bread cooked in just over 40 minutes. Great recipe! Thanks so much!