Thursday, July 22, 2010

Savory Zucchini Bread

Savory Zucchini Bread

1 1/2 cups whole wheat flour
1 1/2 cups unbleached white flour
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons dried thyme
1 zucchini, coarsely grated (about 1 1/2 to 2 cups)
3 eggs
1/4 cup extra virgin olive oil
4 to 6 tablespoons milk

Preheat oven to 350 degrees and grease and flour a 9 x 5 loaf pan.

In a separate bowl mix the dry ingredients, set aside.  Beat eggs, gradually adding oil and 4 tablespoons of the milk.  Add zucchini and dry ingredients and mix together until you have a firm, but soft dough.  Add the remaining 2 tablespoons of milk if the mixture is dry.

Place the mixture in the prepared loaf pan and press down into the corners.

Bake for 45 - 50 minutes, or until the loaf has risen and browned on top and a skewer placed in the center comes out clean.  If the skewer has mixture clinging to it place back in the oven for another 5 minutes and test again.  Turn the loaf out to cool on a wire rack.  Serve warm or cool.