I know it’s been a while since my last post, sorry. I have lots to share it’s just finding the time to sit down and actually type it out. I know I say that all the time but I really do mean it! Seriously, I’m still playing catch-up with my canning posts from this past season. Remember the peach honey I mentioned in this post…yea, well, it’s still coming. So to tide you over I’ve got a kick ass, super simple, no kneed bread recipe to share.
My mother shared this recipe with me a while ago and I am just now getting around to making
it. I am kicking myself for waiting this long! It. Is. Damn. Good! I paired it up with a bowl of 2 bean vegetarian chili. Oh my! Maybe some day I will get around to posting the chili too, maybe.
Cast of Characters:
3 C bread flour (all-purpose may be substituted)
3/4 C chopped onion
1/4 C grated Parmesan, divided
4 Tsp baking powder
1/2 Tsp salt ( I have to constantly stop myself from writing NaCl, especially when baking. Chemical reactions are taking place people, recognize! Yes, I am a science junkie.)
1/2 Tsp baking soda
1 C buttermilk
1/2 C veg oil (I had canola on hand, I think I’ll try olive next)
3/4 C shredded zucchini
In a large bowl combine flour, onion, 2 Tbsp parm, baking powder, NaCl (oops it slipped) and baking soda. In a small bowl combine buttermilk, eggs, oil and zucchini. Add wet ingredients to dry and mix until blended. Spoon into a 9-in round baking pan coated with non-stick spray. Sprinkle the remaining Parmesan on top. Bake at 350 for 40-45 minutes.