SAVORY ZUCCHINI PARMESAN BREAD

Savory Zucchini Parmesan Bread image

Provided by Julesong

Time 1h5m

Yield 12 mini loaves, 6 serving(s)

Number Of Ingredients 13

2 cups whole wheat flour
2 cups unbleached all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
1/3 cup olive oil
4 eggs, beaten
2 cups buttermilk
1/4 cup honey
1 tablespoon minced fresh rosemary
2 teaspoons minced fresh thyme
2 cups grated parmesan cheese, divided
2 cups grated zucchini

Steps:

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.