Dill Zucchini Bread
I’ve been participating in The FRESH Project‘s CSA box and this week we got a GIGANTIC zucchini! That vegetable always seems to just multiply doesn’t it? I won’t complain though because it is also one of the most versatile veggies – it can be thrown into just about anything! This DELICIOUS bread will be your new GO-TO when you have zucchini coming out of your ears! 🌿🥒🍞
- olive oil in your Misto Sprayer
- 1 cup grated zucchini
- 2 Tbsp cup granulated sugar
- 1/4 cup Dill Extra Virgin Olive Oil
- 1/2 cup milk
- 2 large eggs
- 2 cups flour
- 1 tsp Hepp’s Himalayan Sea Salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp garlic powder
- 1 Tbsp dried dill (or 1 1/2 tsp fresh dill)
- 3/4 cup shredded cheddar cheese
- 1 tsp lemon zest
Preheat oven to 350 degrees.
Using your Misto, spray a loaf pan, making sure to coat all sides with olive oil.
In a medium bowl, mix flour, sugar, Himalayan sea salt, baking soda, baking powder, garlic powder and dill – set aside.
In a separate large bowl, whisk together Dill Extra Virgin Olive Oil, milk, eggs and lemon zest. While stirring the “wet” ingredients, slowly add the dry ingredients, continuing to mix the whole time.
Once batter is mixed well, gently fold in the grated zucchini (make sure it is patted dry) and shredded cheddar cheese.
Bake for 45 minutes to 1 hour (or until toothpick comes out clean).