Categories: Quick Bread, Zucchini

Ingredients

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 1/2 teaspoon baking soda
• 1 cup shredded zucchini
• 1/2 cup seeded diced Roma tomato
• 1/2 cup chopped scallion
• 1/2 cup minced fresh basil
• 1/2 cup shredded parmesan cheese (or Asiago, fontina, sharp cheddar)
• 1 cup buttermilk
• 2 eggs
• 3 tablespoons vegetable oil
• 1 tablespoon red wine vinegar or 1 tablespoon white wine vinegar
• sliced tomato (3 very thin slices)

Directions

1. Preheat oven to 325°.

2. Coat a 9 × 5 inch loaf pan with nonstick spray.

3. Combine flour, baking powder, salt, and baking soda in a large bowl.

4. Add zucchini, 1/2 cup tomato, scallions, basil, and cheese; toss to combine.

5. Whisk together buttermilk, eggs, oil, and vinegar in a second bowl.

6. Fold buttermilk mixture into zucchini mixture just until moistened; batter will be thick.

7. Scoop batter into prepared pan.

8. Level top of batter and garnish with fresh tomato slices.

9. Bake until a pick comes out clean, 70-75 minutes.

10. Let bread cool 10 minutes, then turn out of pan and cool on rack 40 minutes more before slicing.

11. *Good for making sandwiches .

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