Zucchini Bread with Sundried Tomatoes and Feta

I'm just starting to dabble in baking and this is one of my first baked creations. There is a lot of room for improvement and this bread came out a little like pizza bread, if that existed, but it was still tasty and a great bread to dip in butternut squash soup!  I had a large zucchini from the farmer's market and I found this enticing recipe on Closet Cooking for Zucchini Bread with Peppers and Feta. I'm a big fan of sundried tomatoes so I decided to switch out the peppers for the tomatoes. I took the bread over to my cousin's for dinner and she made a creamy butternut squash soup which was the perfect dip for the bread! It also tastes great with avocado slices, a little bit of tomato marinara, some cheese or a bit of hummus! I'm looking forward to using this same basic recipe and adding in new spices and  vegetables.

Zucchini Bread with Sundried Tomatoes and Feta

(Makes one loaf)

Ingredients:

1 large zucchini grated....I love food processers :)

Handful sundried tomatoes chopped

2 cloves of garlic chopped

1/2 cup feta crumbled

1 teaspoon oregano

2 tablespoons balsamic vinegar

1/4 cup olive oil

2 eggs (I used fake eggs)

1 cup flour

1/2 cup whole wheat flour

1 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

Directions:

1. Preheat the oven to 350 degrees. Mix the zucchini, sundried tomatoes, garlic, feta, oregano, balsamic vinegar, olive oil and eggs in a large bowl.

2. In a seperate bowl  mix the flour, salt, baking soda and baking powder. Then mix the dry ingredients into the bowl with the zucchini.

3. Pour the batter into a greased 9 x 5 inch loaf pan. Tin pans work much better than glass dishes because they conduct heat much better.

4. Bake in the oven until a toothpick comes out clean, it takes about 1 hour.