Zucchini bread from Good to the Grain: Baking with Whole-Grain Flours (page 148) by Kim Boyce and Amy Scattergood

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Notes about this recipe

  • skvalentine on February 22, 2022

    This was delicious, and like others have stated, an interesting flavor. I baked the loaf until a toothpick came out clean, but the middle was not done as well as I'd have liked. I'll be trying this again and cooking it a bit longer after it looks done.

  • Zosia on July 21, 2016

    Loved this! As others have noted, the loaf is lightly sweetened with a complex flavour from the rye flour and fresh herbs. Definitely a recipe I'll make again.

  • monica107 on January 25, 2014

    I love the complexity the rye flour and herbs bring to a simple zucchini bread. The baking time is long, but if you use your food processor to grate the zucchini and chop/measure the herbs ahead of time, you can throw the batter together in 15 minutes - I did it in the morning before work and got ready while it was in the oven.

  • TrishaCP on May 08, 2012

    This is a great not-too-sweet zucchini bread recipe that I made a few times last summer. In my opinion, the mint and basil is what makes it special.

  • NewYorkDely on March 19, 2012

    I love the flavor combination but my bread always comes out raw in the center.

  • ComeUndone on August 02, 2011

    Fantastic twist on the old standby. Love the unusual combination of rye, mint, and basil. http://www.flickr.com/photos/wscwong/5999152401/in/photostream

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