Savory zucchini bread

Michelle’s intro to this recipe gave us a good laugh:

"Ever feel sad or tired that most zucchini recipes are sweet and sometimes you just don't want a sweet bread? Me neither, but in case you were ever wanting a savory slice to serve a burger with, or even have on the side of a thick hearty soup, this recipe is for you!"

Ingredients

• 3 cups almond flour
• 1 tbsp baking powder
• 1 tsp salt
• 1 tsp baking soda
• 1 cup zucchini, shredded
• 1/2 cup roasted red pepper (dried with paper towel), diced
• 1 tomato, thinly sliced
• 1/2 cup scallions, chopped
• 1/2 cup fresh basil or oregano, minced
• 1/3 cup Parmesan cheese
• 1/3 cup cheddar cheese
• 1 cup milk
• 2 tbsp apple cider vinegar
• 2 eggs
• 3 tbsp coconut oil, melted

Instructions

1. Preheat oven to 325˚F, and coat a 9 x 5-inch loaf pan with cooking spray.
2. Mix dry ingredients in a large bowl and set aside.
3. Shred zucchini and mix with dry ingredients.
4. Add peppers, scallions, basil, and cheese, and coat well.
5. Add milk and vinegar into a glass and stir well. Let the mixture sit for a few minutes until thickened.
6. In a separate bowl, mix all your wet ingredients, and then stir mixture into dry ingredients until moistened to create a very thick batter.
7. Scoop the mixture into your pan, level it off, and top with thin slices of tomato and a handful of cheese.
8. Bake until toothpick comes out clean (about 70-80 minutes).
9. Let cool for at least 10 minutes before turning out onto to a rack to cool for a minimum of 40 more minutes more before slicing.

Recipe by Michelle Bailey