Cheddar-Zucchini Bread

Here’s another recipe for an abundance of summer zucchini. We  tried this bread for the first time last summer, but it was not as popular as Chocolate Chip Zucchini Bread. Since we are almost out of fresh zucchini now (WHEW) it may be another season  until it has another try. It was only a two-loaf try out last year, and when you have a LOT of summer squash, you are ALWAYS looking for new ways to use it. This one is courtesy of The Joy of Cooking.
Cheddar-Zucchini Bread
This bread is very colorful since it is flecked with bits of green zucchini and yellow cheddar cheese. It is a good accompaniment with soup or served in a bread basket assortment.
Position a rack in the center of the oven and preheat to 350°F. Grease a 9x5-inch (8 cup) loaf pan.
Whisk together in large bowl:

• 3 C all purpose flour
• 4 tsp baking power
• 1 tsp salt
• ½ tsp baking soda

Add and toss to separate and coat with flour:

• 1 C coarsely shredded zucchini
• ¾ C shredded sharp Cheddar cheese
• ½ C chopped scallions
• 3 tbsp fresh parsley
• 1 tbsp fresh dill or 2 tsp dried

Whisk together in another bowl:

• 2 large eggs
• 1 C buttermilk
• 4 tbsp (1/2 stick) melted unsalted butter (or vegetable oil)

Add all to flour mixture and mix with a few light strokes until dry ingredients are moistened. Do not over mix – batter should not be smooth.
Bake until toothpick inserted in center comes out clean – 55 to 60 minutes. Let cool in pan on a rack for 5 to 10 minutes before inverting and removing to cool completely on rack.