Dad’s Zucchini Bread

I will be completely honest with you guys, I have never been a huge fan of zucchini bread. That was until I realized savory zucchini bread is a thing. That is the way I have designed my recipe and I will never go back… ever. Made with sun dried tomatoes, pine nuts, parmesan cheese and Italian herbs from www.gindos.com Seriously this bread is so tasty, enjoy you guys!

INGREDIENTS:

• 3 Cups all-purpose flour

• 4 tsps baking powder

• 1 tsp sea salt

• 1/2 tsp baking soda

• 1 tsp minced garlic

• 1 tsp minced shallot

• 1 Cup shredded zucchini

• 1/2 Cup grated parmesan cheese

• 1 tsp finely chopped fresh oregano

• 1/2 tsp Italian herb blend www.gindos.com

• 1/2 Cup chopped sundried tomatoes

• 2 eggs

• 1 Cup milk

• 4 Tbsps of melted unsalted butter

• 1/4 Cup pine nuts

DIRECTIONS:

1. Preheat oven to 350ºF and grease a 9x5 loaf pan if needed and set aside.

2. In a large mixing bowl add flour, baking powder, baking soda, salt and mix briefly until just combined. Add zucchini, parmesan, oregano, pine nuts, Italian herbs and stir together.

3. In a separate bowl combine the eggs, milk, garlic, shallot, sun-dried tomatoes and butter.

4. Pour the wet ingredients into the dry ingredients and gently stir together until just combined and little dry ingredients are left.

5. Spoon into loaf pan and bake for 50 minutes or until a toothpick inserted in the center comes out clean.

6. Let cool for 10 minutes before removing from the pan to cool completely on a cooling rack.