2 3/4 cups flour
2 cups zucchini, grated, excess water removed
1 cup buttermilk
1/3 cup Parmesan, grated
1/3 cup butter, melted and cooled
3 tablespoons sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
Preheat oven to 350. Grease and flour or spray with baking spray with flour two loaf pans. In a large bowl mix together zucchini, flour, sugar, salt, pepper, baking soda, baking powder and Parmesan. In a small bowl or measuring cup whisk together eggs, buttermilk and butter. Pour over zucchini mixture and mix thoroughly. Divide into loaf pans and bake 45-55 minutes or until a toothpick inserted in the middle of the loaf comes out clean. Cool on a wire rack 10 minutes then remove from pan and either serve warm or continue to cool.
Another week, another zucchini bread recipe. I wanted to try my hand at a more savory zucchini bread than is typicaly made. I made this using heirloom Black Beauty zucchini from my garden. It has a whiter flesh and darker skin than more common zucchini varieties. It is very tasty and maintains a good flavor when baked. It also leaves pretty dark green flecks in the bread. Which I enjoy, of course, if you want a more pure white bread, just peel the zucchini before grating.