Mini Garden Zucchini Breads with Pesto

We promise you've never had a bread like this! Brimming with your favorite garden flavors, this recipe is a strunning way to showcase your end-of-summer harvest. Recipe by Laura of Tutti Dolci

INGREDIENTS

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 cup shredded zucchini
• 1 cup halved cherry tomatoes
• 1/4 cup chopped scallions
• 1/4 cup minced basil
• 1/2 cup DeLallo Grated Parmesan-Romano Cheese Blend
• 1 1/3 cups low-fat buttermilk, at room temperature
• 2 large eggs, at room temperature
• 3 tablespoons DeLallo Extra Virgin Olive Oil
• 1 tablespoon DeLallo Red Wine Vinegar
• 1/4 cup DeLallo Simply Pesto® Sauce - Traditional Basil
• 1/2 cup whole cherry tomatoes, for topping

DIRECTIONS

1. Preheat oven to 350˚F. Place a baking sheet in the oven. Grease 4 mini (5 3/4" x 3 3/4") loaf pants with nonstick spray.
2. In a large bowl, whisk together flour, baking powder, baking soda and salt. Once combined, add zucchini, tomatoes, scallions, basil and cheese. Toss to combine.
3. In a separate bowl, whisk together buttermilk, eggs, olive oil and red wine vinegar. Add buttermilk to flour mixture and fold in until incorporated. The batter will be thick.
4. Fill prepared pans 1/3-full with batter. Top with 1 tablespoon pesto per pan. Swirl pesto into the batter with a wooden skewer. Use a spatula to smooth the top of each loaf. Tap pans sharply to remove air bubbles. Top with cherry tomatoes.
5. Arrange the pans on the preheated baking sheet. Bake loaves, rotating pans halfway through cook time, for about 40 minutes or until golden. Check by poking the center with a toothpick. It should come out with only a few crumbs.
6. Remove from heat and allow to set for 10 minutes. Remove loaves from each pan and cool on a wire rack.