This recipe is from the Joy of Cooking. I was trying to get rid of some huge zucchinis that Daniel picked from the garden, so I made this delicious bread, and we used it for toast at dinner for a week. Enjoy!
Position a rack in the center of the oven. Preheat the oven to 350. Grease a 9 x 5-inch (8-cup) loaf pan. Whisk together thoroughly in a large bowl:
3 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
Add and toss to separate and coat with flour:
1 cup coarsely shredded zucchini
1 1/4 cups shredded extra-sharp Cheddar cheese
1/4 cup grated Parmigiano Reggiano cheese
1 shallot, thinly sliced and tossed a bit to separate concentric rings
3 tablespoons chopped fresh basil
1 tablespoon snipped fresh dill, or 2 teaspoons dried
Whisk together in another bowl:
2 large eggs
1 cup buttermilk
4 tablespoons (1/2 stick) warm melted unsalted butter or vegetable oil
Add to the flour mixture and mix with a few light strokes just until the 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.
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