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Mushroom-Zucchini Bread


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  • 1 medium zucchini
  • 3 tablespoons dried boletes - (to 4)
  • 1/2 cup butter - (1 stick) melted
  • 2 1/2 cups unbleached all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup freshly-grated Romano cheese
  • 2 eggs
  • 1 cup buttermilk


Servings 1


Step 1

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.

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