Savory Zucchini & Cheddar Bread

Adapted from Joy of Cooking

-makes one loaf-

Position a rack in the center of the oven. Preheat the oven to 350. Grease a 9 x 5-inch (8-cup) loaf pan. Whisk together thoroughly in a large bowl:

3 cups all-purpose local-organic flour
4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda

Add and toss to separate and coat with flour:

1 cup coarsely shredded zucchini
1 1/4 cups shredded extra-sharp local Cheddar cheese
1/4 cup of chopped onions or shallots
3 tablespoons chopped fresh basil

Whisk together in another bowl:

2 large eggs
1 cup milk
4 tablespoons warm melted butter

Add the wet ingredients to the dry mix and lightly mix just until the dry ingredients are moistened. Do not overmix; the batter should not be smooth. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes. Let cool in the pan on a rack for 5 to 10 minutes before unmolding to cool completely on the rack.