If you’ve never been introduced before to the zucchini bread, summer is the perfect time to try this simple, moist, healthy, savory bread with a blend of spices. Surprisingly it doesn’t taste like zucchini, adds flavorless moisture to the bread, and it’s a quick bread for a tea time snack. Even picky kids enjoy a slice of this nutrient rich bread, zucchini is so versatile it can be used in a variety of ways, sweet cakes to savory breads, the sky’s the limit.
Prep Time : 10 minutes
Cook Time : 45 minutes
Total Time : 55 minutes
Yields : 1 loaf
Ingredients
1 1/2 cups zucchini, grated
1 cup all purpose flour
3/4 cup whole wheat flour
1/4 cup yellow corn meal
2 teaspoons baking powder
1/2 teaspoons baking soda
1 teaspoon salt
1 cup butter milk
2 egg
3 tablespoons butter, melted
1 tbsp jalapeño peppers (or to taste)
1 cups grated sharp cheddar
1/4 cup chopped fresh basil
1 tsp garlic minced
1 tablespoon dried oregano
2 green onions, chopped
Steps:
Preheat oven to 375 degrees and spray a 9 x 5 bread pan with cooking spray.
In a large bowl, whisk all the flours, baking powder, baking soda, spices and salt, set aside.
In another bowl, mix the butter milk, melted butter and eggs.
Combine the wet and dry ingredients together with grated zucchini, jalapeños, cheese, basil and green onions. (Try not to over mix the batter, just gently fold and mix all the ingredients).
Pour batter into the loaf pan and bake for 40 to 50 minutes. Cool bread on a wire rack. Slice and serve with a slathering of butter or cream cheese.
Enjoy!
Note: Bread is done when a toothpick inserted in the center comes out clean!
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