Garden Zucchini Bread

(from teacherrap’s recipe box)

Source: Cuisine at Home/Cuisine Lite (from RecipeThing user saymyname)

Serves 8 people

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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