Recipe Servings: 10 portions
Recipe Preparation Time: 0 minutes
Recipe Cook Time: 60 minutes
1 teaspoon Lucini® Premium Select Extra Virgin Olive Oil®
1 cup walnuts
1/3 cup Lucini® Premium Select Extra Virgin Olive Oil®
1/3 cup buttermilk
1 1/2 cups (twelve ounces) shredded zucchini (2-3 medium)
1 1/2 cups flour
1/3 cup dark brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/4 cup grated Parmesan cheese (optional)
Preheat oven to 350 degrees. Line 9 x 5 inch loaf pan with foil and swirl 1 teaspoon Lucini® Premium Select Extra Virgin Olive Oil® around on bottom, leaving sides dry. Spread chopped nuts on baking sheet and toast 6-8 minutes. Allow to cool.
Whisk together eggs, extra virgin olive oil and buttermilk. Mix in zucchini. Mix together flour, sugar, baking powder, soda, salt and nutmeg in large bowl (sift if there are lumps). Add wet mixture to dry, stirring to just dampen. Add Parmesan, if desired.
Spoon into prepared pan. Bake in middle of oven 50-60 minutes, or until wooden pick inserted in center comes out clean. Cool 10 minutes in pan on wire rack. Lift out with foil. Cool completely. Tip: flavors will develop best if bread is wrapped and refrigerated overnight. To avoid crumbling, slice with serrated knife using a gentle sawing motion.