"A mix between zucchini bread and cheesy cornbread, this savory quick bread is a snap to make...."
INGREDIENTS
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5 cloves garlic
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1/2 teaspoon oil
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1 cup zucchini (shredded)
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9 ounces all-purpose flour
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4 ounces yellow cornmeal
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1 1/2 teaspoons baking powder
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1 teaspoon salt
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1 cup buttermilk
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2 eggs
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3 ounces butter (melted)
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3 ounces sharp cheddar cheese (shredded)
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1 tablespoon fresh rosemary (chopped)