Savory Italian Zucchini Bread |
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Prep Time: 0 Minutes Cook Time: 115 Minutes |
Ready In: 115 Minutes Servings: 12 |
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I love a good savory bread with lots of stuff in it. A friend gave me some zucchini right out of the garden and I couldn't cook it quick enough...here's the end result! Ingredients:
3 c. flour |
1/2 c. grated parmesan |
1 1/2 t. italian seasoning |
1 t. salt |
1/2 t. baking powder |
1/2 t. baking soda |
2 eggs |
1 c. buttermilk |
1/3 c. sugar |
1/3 c. olive oil |
1 c. shredded zucchini |
1/4 c. grated onion |
1 clove garlic, finely minced |
2 t. pepperoni, finely chopped |
2 t. coarse sea salt |
Directions:
1. Combine flour, Parmesan, Italian seasoning, salt, baking powder, baking soda in a large bowl.
2. In a second bowl, beat the eggs, buttermilk, sugar, olive oil.
3. Stir wet into dry just until moistened.
4. Fold in zucchini, onion, garlic, pepperoni.
5. Pour into greased loaf pan.
6. Sprinkle top with sea salt.
7. Bake at 350F for 1 hour or until toothpick comes out clean.
8. Cool 10 minutes. Turn bread out of pan and onto wire rack to cool completely.
9. Serve with a garlic/onion cream cheese, or other spread. (I mixed onion powder and minced green onion into my cream cheese)
10. This can be made much lower fat using egg substitute, fat-free 1/2 & 1/2 with a table spoon of vinegar, and reduced fat Parmesan.
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