Friday, June 15, 2012

Zucchini and Shallot Bread with Aged Gouda and Cheddar

This recipe was inspired by and adapted from a Dorie Greenspan recipe from her book, Around My French Table. After the loaf is baked, it will be good for 2-3 days stored in an air-tight container at room temperature. I doubled her recipe, opting to freeze and reheat one of the loaves when I had guests over for breakfast. If you intend to freeze a loaf, wrap it tightly in plastic wrap and then in aluminum foil; thaw it overnight in the refrigerator. The day-old bread is wonderful toasted.

Makes 2 loaves
Total Time: about an hour

Adapted from Dorie Greenspan's "Savory Cheese and Chive Bread"

  • 3 1/2 C all-purpose flour
  • 1 Tbsp + 2 tsp baking powder
  • 5 eggs, at room temperature
  • 2/3 C whole milk, at room temperature
  • 2/3 C extra-virgin olive oil
  • 1 heaping cup grated zucchini, well-drained (from about 2 medium zucchinis)
  • 1 large shallot, minced
  • 8 oz cheddar, grated
  • 4 oz aged gouda, grated
  • 3/4 tsp salt
  • 3/4 tsp freshly ground black pepper
  • butter for greasing pans

Preheat the oven to 350F (175C) with a rack in the center of the oven. Grease the sides and bottom two 9x5 loaf pans with the butter. In a small skillet, add about 1 tablespoon of the olive oil and saute the shallot. Remove from the heat and set aside.

In a medium bowl, combine the flour, salt, freshly ground pepper, and baking powder. In a large bowl, whisk together the eggs and milk. Stir in the flour until just combined and fold in the graded cheeses, shallot, and zucchini (do not overmix).

Divide the dough between pans and bake for about 55 minutes or until a toothpick inserted into the center of a loaf comes out clean. Let cool on racks completely before serving.