Wednesday, July 15, 2009

Zucchini Cheddar Bread

It's not often I can say that I make food that actually looks pretty. But this bread is truly something that was so yummy and pretty. I would serve it for company with a brunch or lunch. Wondering if it could be made as biscuits instead of a loaf...

Position rack in center of the oven. Preheat to 350. Grease 9x5 inch or 8 cup loaf pan.

Whisk together thoroughly in large bowl:
3 cups flour
4 tsp baking powder
1 tsp salt
1/2 tsp baking soda

Add and toss to separate and coat with flour mixture (above):
1 cup (or more) coarsely shredded zucchini
3/4 c (or more) sharp cheddar cheese, grated
1/4 c scallions, chopped
3 Tbsp fresh parsley, chopped
1 Tbsp fresh dill

Whisk together in another bowl:
2 large eggs
1 c buttermilk
4 Tbsp (1/2 stick) melted butter

Add to flour mixture and mix with a few light strokes just until dry ingredients are moistened. Do not overmix- the batter should not be smooth and will look lumpy. Bake about 55-60 minutes. Let cool before taking out of pan

Next time I would add a bit more zucchini and cheese than called for but this was yummy!

Recipe shared by: Kimberly Levitan, Leawood, KS
Recipe source: Joy of cooking cookbook

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