This bread was born from my need to find something to do with the giant zucchini we came home to from our vacation! It will become a regular thing though... I also used chives from my garden. Yum!
Just a warning... The dough is very thick. Much like drop biscuit dough. I'm guessing you could bake it like you would a biscuit, but I did mine in my mini loaf pans.
3 cups flour
4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon dry dill weed
3/4 cup grated cheddar (I suggest sharp)
1/8-1/4 cup chopped chives or thinly sliced green onion tops
1/2 cup bacon bits
1-2 large cloves of garlic, grated or finely minced
1 cup grated zucchini (do not peel but do remove the seeds before grating)
1 cup buttermilk (or 1 cup milk with 1 Tablespoon vinegar added. Let stand 15 minutes before using)
2 eggs, beaten
1/4 cup butter, melted
Mix dry ingredients together, including cheese, dill weed, chives and bacon bits.
Add remaining ingredients and stir until just well-mixed. Do not overmix. It will make the bread tough.
Press into greased bread pan of your choice.
Bake at 350 until golden brown on top and a tester comes out clean. Time will depend on size of pan.
Melt some more butter. Brush with melted butter twice while baking and once more after removing from the oven.
Let cool on wire rack for 10-13 minutes before removing from pan.
Best eaten warm. But it does warm up fine in the microwave.
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