Mushroom-Zucchini Bread

Recipe Ingredients

1		Zucchini (medium)
3 tablespoons	45ml	Dried boletes - (to 4)
1/2 cup	99g / 3.5oz	Butter - (1 stick) - melted
2 1/2 cups	156g / 5.5oz	Unbleached all-purpose flour
2 tablespoons	30ml	Sugar
2 teaspoons	10ml	Baking powder
1/2 teaspoon	2.5ml	Baking soda
1 teaspoon	5ml	Salt
1/2 cup	73g / 2.6oz	Freshly-grated Romano cheese
2		Eggs
1 cup	237ml	Buttermilk

Recipe Instructions

Grate the zucchini, then place it in a clean dish towel and twist it to remove as much liquid as possible.

Grind the mushrooms in a blender or food processor, allowing the fine particles to settle before removing the cover. Mix the ground mushrooms into the melted butter and allow it to cool somewhat.

In a bowl, combine the flour, sugar, baking powder, baking soda, salt, and 1/4 cup of the cheese.

In a mixing bowl, beat the eggs slightly. Add the buttermilk and grated zucchini. Mix the dry ingredients into the egg-zucchini mixture (do not overbeat). Add the butter-mushroom mixture and blend.

Spoon into a greased loaf pan and sprinkle the remaining cheese on top. Bake in a preheated 350 degree oven for 55 to 60 minutes or until it is brown and crusty on top. Cool 10 minutes before removing from pan.

This recipe yields 1 loaf.

Source:
Wild About Mushrooms by Louise Freedman

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