3 cups all purpose flour
4 tsp baking powder
1 tsp salt
1/2 tsp baking soda
Add and toss to separate and coat with flour:
1 cup coarsely shredded zucchini
3/4 cup cheddar cheese (or asiago)
1/4 cup chopped scallions (or finely chopped onion)
3 tsp chopped fresh parsley
1 tsp snipped fresh dill or 2 tsp dried dill
Whisk together in another bowl:
2 large eggs
1 cup buttermilk
4 tsp Delizia Butter Extra Virgin Olive Oil or Delizia Extra Virgin Olive Oil
Position a rack in the center of the oven. Preheat the oven to 350°F. Grease a 9 x 5 inch (8 cup) loaf pan. Whisk flour, powder, salt, and soda ingredients together in a large bowl. Add to the flour mixture and mix with a few light strokes the zucchini, cheese, parsley, garlic and dill. Add in eggs, buttermilk and oil just until dry ingredients are moistened. Do not over mix; the batter should not be smooth (at this point it will look almost like the dough for dumplings or biscuits). Bake until a toothpick inserted in the middle comes out clean, 55 to 60 minutes. Let cool in the pan on rack for 5 to 10 minutes before unfolding to cool completely on the rack.
Makes 1 loaf