The recipe came from The Market Fresh Cookbook--a Reader's Digest book (on sale at BJs), that categorizes the recipes by summer/market vegetable. Excellent for CSA veggies. The staff at Street Sights seemed to enjoy the loaf (below), though I agree with our staff foodie that in the end, it wasn't terribly flavorful. Next time: I'll use more salt, since it's a savory bread.
Onion Zucchini Bread
- 3 C flour
- 3/4 C chopped onion
- 1/2 C grated Parm (6 T set aside)
- 5 tsp. baking powder
- 1 tsp. salt
- 1/2 tsp. baking soda
- 1 C buttermilk (I used 3/4 C of 2% milk)
- 1/3 C vegetable oil
- 2 eggs, lightly beaten
- 3/4 C finely shredded zucchini
Spoon batter into a greased baking pan & cover with remaining parm. Bake for 40 min, or until a toothpick inserted near the center comes out clean. Let rest on rack for 10 min, be fore removing.