Ingredients
3
cups Gold Medal™ self-rising flour
1/2
teaspoon baking soda
1 1/2
cups coarsely shredded zucchini, squeezed to drain (1 medium zucchini)
1
cup crumbled feta cheese (4 oz)
2
tablespoons chopped green onions (2 medium)
1
teaspoon chopped fresh dill weed
2/3
cup buttermilk
1/2
cup sour cream
1/4
cup vegetable oil
2
eggs
Preparation
Heat oven to 350°F. Spray 9x5-inch loaf pan with cooking spray.
In large bowl, mix flour and baking soda. Add zucchini, cheese, onions and dill; toss to coat.
In medium bowl, mix buttermilk, sour cream, oil and eggs with whisk until blended. Add to flour mixture, stirring just until moistened. Spread batter in pan.
Bake 1 hour 5 minutes to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
