Zucchini Cheddar Bread

I think this would be a great addition to the Roasted Tomato Garlic Soup!

Ingredients:
3 cups freshly ground whole grain flour (I used hard red wheat.)
4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
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1 cup coarsely shredded zucchini
3/4 cup shredded sharp Cheddar cheese
1/4 cup chopped scallions
3 tablespoons chopped fresh parsley
1 tablespoon snipped fresh dill, or, 2 teaspoon dried
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2 large eggs
1 cup buttermilk (i used plain yogurt since i had no buttermilk in the house)
4 tablespoons (1/2 stick) warm melted butter

Directions:
Whisk the flour, bakking powder, salt and soda together. Add and toss to separate and coat with flour the zucchini, cheese, scallions, parsley and dill. Whisk the eggs, buttermilk and butter together in another bowl, then add to the flour mixture. Mix with a few light strokes just until the dry ingredients are moistened. Do not over mix; 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 ont he rack.