Friday, June 7, 2013

Caprese Zucchini Bread

This high-rising quick bread is moist, savory, slightly tangy, and a great way to use up zucchini!


1 cup whole wheat flour
2 cups all purpose flour
4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 large eggs
1 1/4 cup buttermilk
2 tablespoons melted butter
2 + 1  tablespoons extra virgin olive oil, divided
1 cup zucchini, shredded
4 oz fresh mozzarella or farmers cheese, chopped into ½” cubes
1/4 cup onion, finely chopped
1/4 cup sun dried tomatoes, chopped (drain well if packed in oil)
1/4 cup loosely packed fresh herbs, chopped (I used basil with a little bit of oregano. Parsley, rosemary or thyme would also work, although I recommend reducing the amount if using rosemary or thyme)
A few small leaves or rosettes from herbs (optional)


Preheat oven to 350 F. Grease loaf pan(s). Combine dry ingredients in large bowl. In separate bowl, whisk together eggs, milk, 2 tablespoons olive oil and butter. Stir in zucchini, onion, sun dried tomato and herbs. Add to flour mixture and stir until just moist. Pour into a standard loaf pan or three mini loaf pans (batter will be very thick). Press herb leaves and rosettes into top of loaf, brush with remaining olive oil and sprinkle with sea salt. Bake 50-60 minutes (45-55 for mini loaves) or until a toothpick inserted into the center comes out clean.

Inspired by and