Garden Zucchini Bread

Name: Garden Zucchini Bread
Prep time: 45 min
Cook time: 1 h 15 min
Total time: 2 h
Yield: 8 serving(s)
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)

Submitted by ratherbeswimmin

"Cuisine at Home/Cuisine Lite"

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Ready In:: 2hrs
Ingredients:: 14
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

Preheat oven to 325°.
Coat a 9 x 5 inch loaf pan with nonstick spray.
Combine flour, baking powder, salt, and baking soda in a large bowl.
Add zucchini, 1/2 cup tomato, scallions, 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 pick comes out clean, 70-75 minutes.
Let bread cool 10 minutes, then turn out of pan and cool on rack 40 minutes more before slicing.
*Good for making sandwiches .