Tuesday, August 27, 2013

Tasty Tuesday Zucchini Rye Bread!

This is that second non-sweet zucchini bread recipe I mentioned last week. When I made it, I mistakenly added two eggs instead of one. Not sure it made much difference, but the recipe I based it on (the Shaker Cheese Bread recipe in the King Arthur Flour cookbook) only called for one. Again, I used Ultragrain flour, but white flour is fine.

Zucchini Rye Bread

1 cup ultragrain flour
1 cup rye flour
½ cup grated Parmesan cheese
1 tsp salt
1 tbsp baking powder
1 ½ tsp sugar
1 egg
¾ cup milk
2 tbsp olive oil
2 tbsp pesto
¼ cup grated onion
1 cup grated zucchini

Stir all ingredients together, then bake in greased loaf pan at 350 degrees for 1 hour. This bread is still moist and delicious when toasted, but has a tendency to mold due to the high moisture content. Refrigeration is recommended.


  1. The recipe sounds yummy!

    I've been roasting some of my zucchini for wraps and pizza topping. Coat a cookie sheet with olive oil. Cut zucchini into 1/2" slices. Place on cookie sheet and turn to oil both sides. Bake at 450 for 6 minutes. Flip and bake another 4 minutes. Chop and use!

  2. Sounds good, Mellanie! Might try that sometime.