Garden Zucchini Bread
(from teacherrap’s recipe box)
Source: Cuisine at Home/Cuisine Lite (from RecipeThing user saymyname)
Serves 8 peopleCategories: 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
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Preheat oven to 325°.
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Coat a 9 × 5 inch loaf pan with nonstick spray.
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Combine flour, baking powder, salt, and baking soda in a large bowl.
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Add zucchini, 1/2 cup tomato, scallions, basil, and cheese; toss to combine.
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Whisk together buttermilk, eggs, oil, and vinegar in a second bowl.
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Fold buttermilk mixture into zucchini mixture just until moistened; batter will be thick.
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Scoop batter into prepared pan.
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Level top of batter and garnish with fresh tomato slices.
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Bake until a pick comes out clean, 70-75 minutes.
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Let bread cool 10 minutes, then turn out of pan and cool on rack 40 minutes more before slicing.
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*Good for making sandwiches .