Garden Zucchini Bread

Total Time: 2 hrs Preparation Time: 45 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 8
• 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 wine vinegar
• sliced tomato (3 very thin slices)

Recipe

• 1 preheat oven to 325°.
• 2 coat a 9 x 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 .