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After recently being away for some time over the past month, we returned home to, dare I say it, FALL?  Yikes!  Like many others, our garden was hit with frost and while nothing was lost, we are definitely coming to the end of some of our crops.

It’s normal for this time of year when zucchinis fill kitchen counters in stacks of green and yellow and with the onset of the cooler weather, I feel the pressure to hurry and set away the abundance of them for the coming months. The pressure to freeze, dry, and bake with it at every chance I get is a real struggle as I balance it without scaring off my family with my cooking; I love zucchini muffins, zucchini bread, and stuffed zucchini, but I also make this savory zucchini bread and pair it with a summer soup and a glass of refreshing white wine!

The origin of this recipe is off of a blog from a number of years ago now, but it’s been tweaked, altered, and adjusted by me to suit our family.  We hope you enjoy it too!

Ingredients –

  • 3 cups all-purpose flour
  • 4 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 clove of garlic, minced
  • 1 cup zucchini, shredded
  • 3/4 cup parmesan, shredded 
  • 1/4 cup of ricotta (optional)
  • 1/4 cup green onion, finely chopped
  • 1 tablespoon fresh rosemary, minced
  • 1 tablespoon fresh parsley, minced
  • 1/4 tsp of black pepper, freshly cracked
  • 2 large farm-fresh eggs
  • 1 cup buttermilk
  • 1/2 stick of butter, melted

Method – 

  1. Preheat oven to 350 degrees. Grease a regular size loaf pan.
  2. In a large bowl add the flour, baking powder, salt, baking soda, rosemary, parsley, green onions and garlic. Whisk to combine. Add the zucchini and parmesan cheese. Stir together.
  3. In a separate small bowl, combine the eggs, buttermilk, and melted butter.
  4. Pour the wet ingredients into the dry ingredients in the large bowl. Gently stir together just until moistened. Note that this batter is on the dry side.  Given the moisture content of zucchini, don’t fret about this!
  5. Spoon into the loaf pan and bake.
  6. Bake for 50 minutes or until a toothpick inserted comes out clean. Let cool for 10 minutes. Remove from pan to cool completely or serve warm with a pat of butter.

Share your photos with us or link your favourite zucchini recipes, I’d love to try some!