Nothing smells more scrumptious when baking than herb bread! With zucchini, Roma tomatoes, and fresh herbs in the Bountiful Basket, bread made with herbs and vegetables seemed like a hit!
This fragrant quick bread is easy to make and delicious. It can be eaten as a meatless meal with a salad or as an accompaniment to dinner. It is a hot, not fussy quick bread that you can mix with your hands. It pops with wonderful herbal flavors!
Parmesan Zucchini Tomato Herb Bread
- 1 large zucchini, coarsely grated (about a cup)
- 2 Roma tomatoes, finely diced
- 2 tablespoons rosemary, chopped
- 1 tsp. tarragon
- ½ cup finely grated, Parmesan cheese
- 2 cups flour
- 1 tsp. baking powder
- ¼ tsp baking soda
- ½ tsp. salt
- 8 tablespoons of cold butter (2 sticks)
- ½ cup sour cream
- 1 large egg
- Heat oven to 400 degrees.
- Grate the zucchini and squeeze the excess moisture out. (Wrap in paper towel and squeeze!)
- Keep the grater out because you will need it to grate the butter.
- Dice the Roma tomatoes. Drain excess liquid.
- In a large bowl, mix flour, baking powder, and soda, salt.
- Now, grate the butter into the dry ingredients.
- Use your fingers and work the butter into the dry ingredients until it is crumbly.
- In a small bowl whisk the egg.
- Stir in the egg and sour cream into the dry mix using a fork to blend well.
- Add the zucchini and diced tomatoes and herbs.
- Using your hands, knead the dough into a ball, adding ½ cup flour, as needed, to keep it from being sticky.
- Lightly oil a pizza pan or baking stone. I used a baking stone coated lightly with olive oil.
- You want to shape the dough on the pan into a circular pizza shape about 1” thick.
- Sprinkle the Parmesan cheese across the top.
- Gently slice into wedges. Bake for 20 minutes.
- Your house will be filled with herbs and the scent of warm bread! Enjoy!
Copyright 2007 - 2012 Tanya Jolly & Sally Stevens