Savoury Zucchini Bread

As much as I love sweet things,

especially zucchini bread,

I decided to try a 

savoury version!

It did not disappoint

but

alas, it only used 1 Cup of Zucchini!!!

Maybe if I pick all the flowers

(which are edible AND very pretty)

I could control this prolific crop?

Thanks Jill, for the idea of stuffing 

and frying the blossoms.

You can find Jill's blog at:

 http://www.blogger.com/profile/15826496514403918108

You will love her amazing photography

and more!

Savoury Zucchini Bread
2 Cups All-Purpose Flour
2 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
1/4 tsp. fresh ground pepper
1/8 tsp. cayenne pepper
2-3 Tbsp. of your favourite fresh herbs (I used Rosemary, Basil and Chives)
Substitute with 2-3 tsp. dried herbs
1 Cup shredded sharp cheddar cheese
2 Eggs - lightly beaten
1/4 Cup Olive Oil
1/2 Cup Milk
1 Cup shredded Zucchini - drained
Shredded Parmesan Cheese
Preheat oven to 350F. Grease and flour a loaf pan.
Whisk together the dry ingredients.  Stir the fresh herbs and cheese into the flour mixture.
Combine the eggs, oil and milk in separate bowl.  Stir in the shredded zucchini and then pour the wet
into the dry ingredients - stir just until combined.  Turn into your prepared loaf pan.  Sprinkle with shredded parmesan cheese.  Bake for 40-45 minutes.  Cool in pan for 10 minutes before removing.

This recipe only used

1/4

of this beauty!!

I've been shredding and freezing the

left-over pieces.

Also, experimenting with refrigerater
pickled zucchini
(thanks Michelle for your inspiration)
and planning to make some
fritters!
Stay tuned....

Till the next zucchini experiment ......... enjoying the bounty of this season!