Recipe: Zucchini Cheddar Bread (using scallions, dill, and buttermilk)

ZUCCHINI CHEDDAR BREAD

3 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup coarsely shredded zucchini
3/4 cup shredded sharp cheddar cheese
1/4 cup chopped scallions
3 tablespoons chopped fresh parsley
1 tablespoon snipped fresh dill, or 2 teaspoons dried
2 large eggs
1 cup buttermilk
4 tablespoons (1/2 stick) warm melted unsalted butter or vegetable oil

Position a rack in the center of the oven. Preheat oven to 350 degrees. Grease 9-by-5-inch (8-cup) loaf pan.

Whisk flour, baking powder, salt and baking soda thoroughly in a large bowl.

Add zucchini, cheese, scallions, parsley and dill. Toss to separate and coat with flour.

In another bowl, whisk eggs, buttermilk and melted butter. Add to the flour mixture and mix with a few light strokes just until dry ingredients are moistened. Do not overmix; the batter should not be smooth.

Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes. Let cool in the pan on a rack for 5 to 10 minutes before unmolding to cool completely on the rack.

Makes 10 to 12 slices
Source: The Joy of Cooking