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 up 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 & salt in a large bowl. Whisk the eggs together in a medium bowl, then add the buttermilk, butter & onion & 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 & 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 & allow to cool.
