Zucchini Pesto Bread

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Poor Girl Gourmet


good, but like the sweater version better
Danielle Martinelli   •  2 Jan   •  Report
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2 large eggs, lightly beaten

1 cup fresh ricotta

1/2 cup basil pesto

8 tbsp (1 stick) unsalted butter, melted, divided

3 cup unbleached all-purpose flour

1 tbsp baking powder

1 tsp kosher salt

1 cup grated zucchini

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