savory zucchini bread recipe
I’m too tired to write an intro, but here’s my most recent attempt at a savory zucchini bread recipe. It’s pretty good – dense, but moist and not too heavy. I’m not entirely sure how I would serve this – maybe with light cream cheese and cucumbers?
- 2/3 cup olive oil
- 1/3 cup vegetable oil
- 3 eggs
- 2 tablespoons grated parmesan cheese
- 2 cups all purpose flour
- 1 cup whole wheat flour
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1 tsp salt
- 1 tsp ground white pepper
- 2 cups grated zucchini (do not drain)
- 1 small shallot, minced
- 3 tablespoons fresh herbs (I used fresh basil, parsley and thyme, and then threw in a little dried italian herb blend)
Preheat oven to 350° F. Grease a 9 inch loaf pan.
Beat the eggs in a medium bowl. Add the oil and the parmesan cheese.
In a large bowl, combine the flours, baking soda, baking powder, salt, and white pepper. Whisk the ingredients together.
Add the egg mixture to the dry ingredients.
Add the zucchini, shallot and herbs and mix to combine.
Pour the batter into the loaf pan and bake at 350° F for an hour, until the middle feels done and a tester in the middle comes out clean.
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