Garden Zucchini Bread (savory) with parmesan

By á-47

Ingredients

• 3 cups flour
• 1 Tbsp. baking powder
• 1 tea. salt
• 1/2 tea. baking soda
• 1 cup shredded zucchini
• 1/2 cup seeded, diced tomato (1 Roma)
• 1/2 cup chopped green onions
• 1/2 cup minced fresh basil
• 1/2 cup Parmesan, Asiago, or Sharp Cheddar, shredded
• 1 cup buttermilk
• 2 eggs
• 3 Tbsp. oil
• 1 Tbsp., red or white wine vinegar
• 3 thin tomato slices

Preparation

Step 1

Preheat oven to 352 degrees. Coat a 9x5 loaf pan with non-stick spray.

Combine flour, baking powder, salt and baking soda in a large bowl. Add zucchini, 1/2 cup tomato, green onions, basil and cheese; toss to combine.

Whisk together buttermilk, eggs, oil and vinegar in a second bowl. Fold buttermilk mixture into zucchini mixture just until moistened. Batter will be thick.

Scoop batter into prepared pan. Level top of batter and garnish with fresh tomato slices.

Bake until a toothpick inserted into center comes out clean (70-75 minutes). Let bread cool 10 minutes, then turn out onto a rack to cool 40 minutes more before slicing.