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Prep Time: 45 Minutes Cook Time: 1 Minutes |
Ready In: 46 Minutes Servings: 8 |
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Cuisine at Home/Cuisine Lite 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 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 .
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