Baking con Brio: Savory Cheddar Zucchini Bread

Guess what?? It's another zucchini post!

I still can't believe how much of it we have in our house when I haven't grown a shred of it! (Thank you, church friends and coworkers!!)

So I have been dying to use this gorgeous bread loaf pan for the past few weeks, but haven't had time or inspiration yet.

Bundle is taking an extra long nap on this lovely rainy afternoon, so there couldn't have been a more perfect time. Rain and coffee always spur creativity in our home, so I concocted this today in hopes of using up some more of that amazing summer zucchini.

Scrawling the measurements and ingredients on scratch paper as I bake is the only way I could hope to post stuff. Don't judge the handwriting--yikes!

Savory Cheddar Zucchini Bread

Ingredients:

2 cups baking mix (like Bisquick or Jiffy)

2 eggs

1 1/2 tsp. garlic salt or powder

1 finely chopped scallion

1 tsp. finely chopped fresh (dried works too) basil

1 c. shredded cheddar cheese

1/2 c. softened margarine

1/2 c. plain Greek yogurt

1 c. shredded zucchini

Instructions:

Stir all ingredients together in a large bowl. Really well. I used a large serving spoon.

In most professional baking worlds (and blogs) there are well-loved culinary terms like "fold in" and "incorporate" and "dust". I am totally guilty of using those terms on this blog. A lot. But not today. Today is a day for enjoying the sweet summer rain, open windows, and extra long nap time. Here's to simple instructions and delicious bread!

Pour the semi-lumpy batter into a regular, greased loaf pan. Bake for 50-ish minutes. (I took mine out at 53 minutes.)