Zucchini-Stuffed Cheddar Bread

Preparation Preheat the oven to 375°F (190°C). Grease a loaf pan and set aside.

Dough In a large bowl, whisk together the flour, baking powder, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

3.Pour in the milk and stir until the dough comes together. Knead the dough a few times until it is smooth.

Filling In a skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until softened. Add the grated zucchini and sauté until most of the moisture has evaporated. Remove from heat and let cool.

5.Once the zucchini mixture has cooled, stir in the shredded cheddar cheese, dried basil, dried oregano, salt, and pepper.

6.Roll out the dough into a rectangle on a lightly floured surface. Spread the zucchini and cheddar filling evenly over the dough.

7.Starting from one long edge, roll the dough tightly like a jelly roll. Pinch the edges to seal. Place the dough into the greased loaf pan, seam side down.

Topping Brush the melted butter over the top of the dough and sprinkle with shredded cheddar cheese and dried parsley.

Baking Bake for 40-45 minutes, or until the bread is golden brown and cooked through. Remove from the oven and let cool for a few minutes before slicing and serving.