It’s nearing the end of summer…and with that comes the ultimate question, what the heck am I going to do with all this zucchini? Well, here’s a quick bread that would be delicious with a salad or soup or toasted for breakfast.
Makes 1 Loaf
3 cups unbleached flour, you can use a little wholewheat flour instead of all unbleached flour
1 cup shredded zucchini
1/3 cup sugar
3 Tbsp. grated Parmesan cheese
(I used 2 of Parmesan & 1 of Pecorino Romano)
5 tsp. baking powder
½ tsp. baking soda
1 tsp. salt
1/3 cup melted unsalted butter
1 cup buttermilk
2 large eggs
2 Tbsp. grated onion or minced onion
Make the Bread:
Preheat the oven to 350 F.
Either grease, or spray with non-stick cooking spray a 9 x 5 x 3” loaf pan.
Stir together the flour, zucchini, sugar, cheese, baking powder, baking soda and salt in a large bowl. Whisk the eggs together in a medium bowl, then add the buttermilk, butter and onion and whisk until smooth. Stir the wet ingredients into the dry ingredients just until mixed (mixture may seem dry, that’s OK). Spread in the prepared pan and place in the oven for 55 – 60 minutes, checking to see if it’s done by inserting a wooden skewer into the centre of the loaf, after 45 minutes, the skewer needs to come out clean; continue baking until done. Remove from the oven, place on a cooling rack for 10 minutes then turn the loaf out onto the rack and allow to cool.
