I love the way the herbs stay fresh and green, and the cheesy tender dough is delicious.

Cheesy, crispy on the crust and so tender inside.  You are going to want to try this one out!

• 1 1/2 cups grated zucchini
• 4 cups flour
• 6 tsp baking powder
• 1 tsp baking soda
• 1 tsp white sugar
• 3/4 cup cubed cheddar cheese
• 3/4 cup grated Parmesan cheese
• 1/2 cup herbs, chopped finely (today I used parsley, chives, oregano and basil)
• 1 tsp salt

Toss together, and set aside.

• 1/2 cup melted butter
• 3 beaten eggs
• 1/2 cup minced fresh herbs
• 2 cups milk

Whisk together.

Pour wet ingredients into flour/zucchini mixture and mix together lightly.  DO NOT OVERMIX.  That leads to tougher dough.

Pour into parchment lined loaf pans.

Sprinkle a little flake salt over top.

Bake at 350 for 45 – 60 minutes.  Start testing at 45, and as soon as the tester comes out clean remove from the oven.

The herbs are vibrant, the eggs are free run and the flavour is out of the park!

Once you have everything ready, the final assembly is pretty quick!

Using parchment means it is easy to lift out, and helps to get such a crispy exterior.                         This recipe makes two loaves.

Golden crust, with craggy cheesy bits and Maldon sea salt adding a bit of crunch on the top.