Ingredients

The following ingredients have 20 Servings
  • 1/2 lb zucchini (coarsely grated (see notes))
  • 2 large eggs (lightly beaten)
  • 1 cup buttermilk
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons [basil pesto]
  • 2 scallions (finely chopped (about 1 tablespoon))
  • 3 cups unbleached (all-purpose flour)
  • 4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 3 tablespoons pine nuts
  • 1/4 cup finely grated Parmesan cheese

Instruction

  • Preheat the oven to 350°F and generously butter 2 loaf pans (9 x 5 x 3-inches).
  • Wrap the grated zucchini in a double thickness of cheesecloth and wring out the excess liquid (see notes below). Place in a small bowl and set aside.
  • In a separate bowl, whisk the eggs, buttermilk, olive oil and pesto together until well blended. Set aside.
  • In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, sugar, pine nuts and Parmesan cheese. Add the wet ingredients, zucchini and scallions and mix until well blended.
  • Note: The mixture will be stiff - more like a dough than a batter.
  • Divide between the prepared loaf pans and bake until a toothpick inserted into the center comes out clean, 40 to 50 minutes.
  • Cool in the pans for 5 minutes, then turn onto cooling racks.