1/2 c. shredded parm, asiago, fontina, or sharp cheddar
1 c. buttermilk
2 eggs
3 Tbsp vegetable oil
1 Tbsp red or white wine vinegar
3 thin tomato slices
Instructions
Preheat oven to 325 degrees, coat a 9X5 inch loaf fan with nonstick spray. Combine flour, baking powder, salt, and baking soda in large bowl. Add zucchini, diced tomatoes, scallions, basil and cheese; toss to combine.
Whisk together buttermilk, eggs, oil and vinegar in a second bowl. Pour buttermilk mixture into flour mixture and fold 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 in the center comes out clean, 70-75 minuters. Let bread cool 10 minutes, then turn out of pan and cool in rack 40 minutes more before slicing.
Originally Submitted
8/1/2010
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You can add this Garden Zucchini bread with parmesan recipe to your own private DesktopCookbook.
