Garden Zucchini Bread

Cuisine at Home/Cuisine Lite

• Ready In: 2 hrs
• Serves: 8

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 tomatoes
• 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 tomatoes (3 very thin slices)

Directions

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 .