Zucchini Cheddar Bread (Make soup of choice to go with it)
Serve with soup or salad for lunch. It is also great toasted the next day.
Whisk together: 3 C flour, 4 tsp baking powder, 1 tsp salt, 1/2 tsp baking soda
Add and toss together: 1 C shredded zucchini, 3/4 c. cheddar cheese grated, 1/4 c. green onions chopped, 3 TBL parsley, 1 TBL dill
In another bowl: 2 eggs, 1 C buttermilk, 4 TBL melted butter
Add the flour mixture to the egg mixture and lightly mix. Do not overmix. Batter should not be smooth. Bake at 350 in the middle of the oven in a 9x5 greased loaf pan. Bake for 55-60 minutes or until toothpick comes out clean. Let cool in the pan on a rack for 5-10 minutes.
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