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.
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.
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.
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.
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.
Remove from heat and allow to set for 10 minutes. Remove loaves from each pan and cool on a wire rack.