1 large zucchini, grated (about 1 1/2 cups)
2 cups (10 ounces) unbleached all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 teaspoon garlic powder
1 cup buttermilk (or 1 cup milk plus 1 tablespoon vinegar)
1 egg
3 tablespoons olive oil
6 ounces (1 1/2 cups) cheddar cheese, cut into small cubes
Heat oven to 350 and grease a loaf pan with cooking spray. Line loaf pan with parchment paper.
Stir flour, baking powder, salt, and garlic powder together in a large mixing bowl. Whisk buttermilk, egg, and olive oil together in a liquid measuring cup. Pour liquid ingredients into dry and mix just until combined to form a soft dough.
Wrap shredded zucchini in paper towels and squeeze out as much moisture as you can into the sink. Add the squeezed zucchini to the dough along with the cheese. Fold in to combine. Scrape dough into the loaf pan and smooth the top. Bake 1 hour. Cool 10 minutes in the pan, then turn out to a wire rack to cool completely.
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