Cheesy Garlic Zucchini Bread with gluten free substitutions

Cheesy Garlic Zucchini Bread with gluten free substitutions

Ingredients

  • 3 cups all purpose flour (GF use Domata)
  • 4 teaspoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon garlic powder
  • 1 cup shredded zucchini
  • ¾ cup shredded cheddar cheese
  • ¼ cup of finely chopped green onion
  • 1 Tablespoon fresh dill (or 2 teaspoon dried dill)
  • 2 large eggs
  • 1 cup buttermilk
  • 4 tablespoons (1/2 stick) of butter, melted

Directions

  1. Preheat oven to 350 degrees.
  2. Grease a regular size loaf pan (9x5 inch) or 4 small loaf pans.
  3. In a large bowl add the flour, baking powder, salt, baking soda and garlic powder. Whisk to combine. Add the zucchini, cheddar cheese, green onion and dill. Stir together.
  4. In separate small bowl, combine the eggs, buttermilk and butter.
  5. Pour the wet ingredients to the ingredients in the large bowl. Gently stir together just until moistened.
  6. Pour into loaf pans and bake.
  7. One large loaf should take about 50 minutes or until a toothpick inserted comes out clean. Or bake 4 mini loaves for about 20-25 minutes or until a toothpick comes out clean.
  8. Let cool for 10 minutes. Remove from pan to cool completely or serve warm.