Here’s a recipe for Zucchini Parmesan Bread, a delicious and savory loaf that incorporates fresh zucchini and Parmesan cheese:
Ingredients:
- 2 cups grated zucchini
- 2 cups all-purpose flour
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 cup olive oil or vegetable oil
- 2 large eggs
- 1/2 cup plain Greek yogurt or sour cream
- 1 teaspoon lemon zest (optional)
- 1 teaspoon lemon juice (optional)
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
- Prepare Zucchini: Grate the zucchini and place it in a clean kitchen towel. Squeeze out as much moisture as possible. This step is important to prevent the bread from becoming too moist.
- Mix Dry Ingredients: In a large bowl, combine the flour, Parmesan cheese, baking powder, baking soda, salt, garlic powder, onion powder, dried basil, dried oregano, dried thyme, and black pepper. Mix well.
- Mix Wet Ingredients: In another bowl, whisk together the oil, eggs, Greek yogurt (or sour cream), lemon zest, and lemon juice until well combined.
- Combine Ingredients: Add the grated zucchini to the wet ingredients and stir to combine. Then, add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Serve: Slice and serve the zucchini Parmesan bread warm or at room temperature. Enjoy!
This bread can be a great side dish or snack, and it also pairs well with soups and salads.