Zucchini, Mint, and Basil Bread with Honey Mascarpone Frosting
Zucchini, Mint and Basil Bread from Kim’s cookbook, Good to the Grain. The recipe remains largely unchanged, except that the butter has been swapped out for olive oil to add extra flavor and tenderness. Made with rye flour, which is a lot subtler than you might think! Its malt flavor pairs well with the fresh basil and mint, which give an aromatherapeutic quality to the room as the bread bakes. Grated zucchini adds moisture, substance, and a lovely color. We are topping the loaves with our Honey Mascarpone frosting for a slightly sweet delight! Serves 6-8 slices.
Zucchini, Mint and Basil Bread from Kim’s cookbook, Good to the Grain. The recipe remains largely unchanged, except that the butter has been swapped out for olive oil to add extra flavor and tenderness. Made with rye flour, which is a lot subtler than you might think! Its malt flavor pairs well with the fresh basil and mint, which give an aromatherapeutic quality to the room as the bread bakes. Grated zucchini adds moisture, substance, and a lovely color. We are topping the loaves with our Honey Mascarpone frosting for a slightly sweet delight! Serves 6-8 slices.
Zucchini, Mint and Basil Bread from Kim’s cookbook, Good to the Grain. The recipe remains largely unchanged, except that the butter has been swapped out for olive oil to add extra flavor and tenderness. Made with rye flour, which is a lot subtler than you might think! Its malt flavor pairs well with the fresh basil and mint, which give an aromatherapeutic quality to the room as the bread bakes. Grated zucchini adds moisture, substance, and a lovely color. We are topping the loaves with our Honey Mascarpone frosting for a slightly sweet delight! Serves 6-8 slices.