To me, zucchini bread has always been synonymous with sweet. Blueberry Zucchini bread- yum! Chocolate zucchini bread- double yum! Sweet zucchini corn muffins? I'll take two to go! But savory zucchini bread just never had the same appeal to me. Until I happened on this delightful loaf. It's buttery, it's cheesy (just look at those cheesy bits in that picture and tell me you don't want to eat the screen), it's garlicky, it slices like a dream and it makes a perfect accompaniment to any dairy meal. Heck, a nice steaming bowl of soup with some cheesy zucchini bread on the side sounds like a little bit of heaven to me. I made this bread and heated it on a hot plate for a Shabbat meal and the whole house smelled like Frico, those amazing melted Parmesan crisps. As with any quick bread just make sure not to over mix the batter so that the loaf stays tender. Enjoy!
3 cups flour
4 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1 1/2 tsp granulated garlic powder
1 1/4 cup shredded zucchini
1/2 cup shredded Parmesan cheese
3/4 cup shredded Cheddar cheese
1/3 cup chopped scallions
1 Tablespoon chopped parsley
2 large eggs
1 cup butter milk
1/2 stick of melted butter (1/4 cup or 50 grams) or Canola oil
Preheat the oven to 350 degrees. Whisk together the flour, baking powder, salt, baking soda and garlic powder. Add in the zucchini, cheeses, scallions and parsley and mix well (mixture will be crumbly). In a separate bowl whisk together the eggs, buttermilk and butter or oil. Mix the wet into the dry and mix until JUST moistened, do not over mix. Spread the mixture into a greased loaf pan and bake for about 50-55 minutes or until a toothpick comes out with moistened crumbs.