Reviews and recommendations are unbiased and products are independently selected. Postmedia may earn an affiliate commission from purchases made through links on this page.
Article content
It’s that time of year to deal with the abundance of zucchini.
Often this prolific vegetable will be turned into all kinds of sweet baked goods such as cakes and loaves.
I’m taking a savoury approach this week, using the zucchini along with carrots to make a delicious loaf that is served with chive butter.
This is also a good opportunity to use fresh herbs from your garden such as thyme, sage and rosemary in the loaf. I also like to vary the recipe from time to time and add some chopped walnuts.
Article content
This loaf gets a sprinkling of grated cheese at the end of the baking time to give an even more delicious savoury flavour.
This is the perfect dish to serve for a weekend brunch.
Savoury Zucchini Carrot Loaf
(Serves 8-12)
*3 cups (750 ml) all purpose flour
1 tbsp. (15 ml) baking powder
1-1/2 tsp. (7 ml) salt
1 cup (250 ml) grated old white cheddar cheese
1 tsp. (5 ml) chopped fresh thyme
1 tsp. (5 ml) chopped sage or rosemary
2 eggs, lightly beaten
**1 cup (250 ml) buttermilk
1/4 cup (50 ml) vegetable oil
1-1/4 cup (300 ml) grated carrots
1 cup (250 ml) grated zucchini
3 green onions, sliced
1/2 cup (125 ml) grated old white cheddar
Directions:
1. Preheat oven to 350F (180C).
2. In large bowl, combine the flour, baking powder, salt, cheddar cheese, thyme, and sage. Stir to combine.
3. In another bowl, whisk together the eggs, buttermilk and vegetable oil. Stir in the carrots and zucchini and green onion.
4. Fold the liquid ingredients into the dry ingredients until just combined.
5. Spoon into a parchment lined 9 x 5 loaf pan.
6. Bake for 40 minutes.
7. Sprinkle remaining 1/2 cup of cheddar over top and bake a further 15-20 minutes.
Article content
8. Cool in the pan for about 15 minutes before removing from pan.
9. Serve warm with chive butter.
10. Refrigerate any leftover loaf and butter.
Chive Butter
1/3 cup (75 ml) butter softened
1 Tbsp. (15 ml) finely chopped chives.
Directions:
1. Combine butter and chives in a small bowl. Combine with a fork.
2. Refrigerate any leftovers.
*you can use a combination of all purpose and whole wheat flour
**if you don’t have buttermilk, place 1 Tbsp. (15 ml) of lemon juice in a measuring cup. Top with milk to reach 1 cup. Stir.
Notes:
Loaf is also good toasted.
Consider adding 1/3 cup (75 ml) chopped walnuts in step 2.
Recommended from Editorial
Share this article in your social network
