Zucchini Pepper Bread

Everytime I say zucchini bread, people also ask "oh do you put chocolate chips in yours?' I do if I am making that kind, but zucchini bread can be savory as well! Toss in some grated cheese and chopped bell peppers this is a nice tender quick loaf of bread! Try this with any soup! (good thing I grated and froze The Farm zucchini!!)

1 1/2 c unbleached AP flour
1 1/2 c white whole wheat flour
1 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp fresh ground black pepper
1/4 c JFF Caldwell cheese, grated
2 eggs (Wintergrass,JFF, Mountain View, The Farm or Sweetgrass), room temperature
1 c Maple Hill Creamery plain yogurt, room temperature
1/3 c Wild Mountain Apiaries Buckwheat Honey
1/3 c coconut oil, melted and cooled
1 c The Farm zucchini, grated
1/2 Old Path bell pepper, finely diced


Preheat oven to 350 degrees F. Grease a 9x5; set aside.

In a large bowl whisk together flours, baking soda, baking powder, salt, pepper and cheese. In a seperate bowl beat eggs, yogurt, honey and oil.

Pour wet ingredients into dry and combine well. Fold in zucchini and pepper.

Pour batter into prepared pan. Bake for 50-60 minutes, or until a inserted toothpick come out clean. Cool for 10 minutes, remove from pan and allow to cool on a rack.