Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 325°. coat a 9 x 5 inch loaf pan with nonstick spray. combine flour, baking powder, salt, and baking soda in a large bowl. add zucchini, 1/2 cup tomato, scallions, basil, and cheese; toss to combine. whisk together buttermilk, eggs, oil, and vinegar in a second bowl. fold buttermilk mixture into zucchini mixture just until moistened; batter will be thick. scoop batter into prepared pan. level top of batter and garnish with fresh tomato slices. bake until a pick comes out clean, 70-75 minutes. let bread cool 10 minutes, then turn out of pan and cool on rack 40 minutes more before slicing. *good for making sandwiches .

Target recipe: put zucchini in strainer and press or squeeze with hands to get excess liquid out. beat eggs, sugar, and oil together. add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts. mix together by hand. add zucchini (minus liquid). beat mixture. pour into 2 greased and floured loaf pans. bake 45 minutes at 350°f. recipe may be doubled.