Ingredients:
- 1 1/2 cups zucchini, grated
- 2 cups all purpose white flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 cup milk(we used whole but non-fat would be fine)
- 1 tbsp. vinegar(white or apple cider)
- 1 farm fresh egg
- 1 1/2 cups farm fresh grated sharp cheddar
- 2 green onions, chopped
Instructions:
- Preheat oven to 350 degrees and spray a 9×5 bread pan with non-stick spray.
- Wrap grated zucchini in a paper towel and squeeze until some of the liquid comes out, but not completely.
- In a large bowl, combine flour, baking powder, baking soda and salt.
- In a small bowl, combine milk and vinegar. The milk will curdle(you just made homemade buttermilk) a bit.
- Add milk mixture to dry mixture being careful not to over mix. If you over mix you’ll have a low rising bread.
- Add grated zucchini, cheese and onions. Mixing lightly until just combined.
- Pour batter into prepared pan and bake at 350 for an hour.
- If a toothpick inserted, comes out clean, the bread is done. Allow it to cool for 10 minutes in the pan.
- Remove carefully and cool on wire rack. Enjoy!