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It took me all summer to get around to making zucchini bread. I don’t have a go-to recipe, and I wasn’t feeling inspired. I didn’t want spices. I didn’t want nuts. I didn’t want chocolate.
I wanted this, although I didn’t know it yet. Butter, infused with basil and mint, so flavorful and delicious that I almost canned the baking idea in favor of just tossing that butter with shredded zucchini. (I’ll be doing that too, you can be sure.) The subtle tang of rye. A little sugar, but not so much that you couldn’t still slather a slice in raspberry jam. And we have. Oh, we have.Zucchini Bread with Rye, Basil, and Mint (adapted from Good to the Grain): Chop up 2 Tbsp. basil leaves and 1 Tbsp. mint leaves and mix them into 4 oz. (1 stick) melted butter. Set aside to infuse. Resist eating.
Combine 1 c. rye flour, 1 c. all-purpose flour, 1/4 c. wheat germ, 1/2 c. sugar, 1 1/2 tsp. baking powder, 1/2 tsp. baking soda, and 1/2 tsp. kosher salt. Mix well. In a separate large bowl, coarsely grate 1/2 lb. zucchini (about 2 c.) into a large bowl, then whisk in 1/2 c. buttermilk and 2 eggs. Scrape the herby butter into the zucchini and stir well, then add the dry ingredients and stir just enough to combine.
Scrape batter inter a buttered loaf pan and smooth the top. Bake 60-70 minutes at 350, rotating the pan once after 30 minutes. The bread should be a deep golden-brown and pass the toothpick test. Cool in pan for 10 minutes, then remove from pan and allow to cool completely on a rack.
Try not to devour the entire cake warm; it will be even better (and slice more easily) when completely cool. Store in an airtight container up to three days.