Zucchini-Parmesan Loaf

Ingredients

  • 1⁄3 cup olive oil, plus more for pan
  • 2 cups all purpose flour, plus more for pan
  • 1⁄3 cup milk
  • 2 large eggs
  • 1 cup grated Parmesan cheese
  • 2 teaspoons baking powder
  • Salt and freshly ground black pepper
  • 1⁄2 pound zucchini, coarsely grated or shredded

Instructions

  1. Heat oven to 375*F.  Brush 9 by 5-inch loaf pan with oil then dust with flour, tap out excess.  
  2. Whisk together oil, milk, and eggs in a small boil.  In a large bowl, whisk together flour, parmesan, baking powder, 1 1⁄2 teaspoon salt, and 1⁄4 teaspoon pepper.  Mix in zucchini, then fold in egg mixture.  Batter will be thick like a biscuit dough.  
  3. Transfer batter to pan and press in gently.  Bake until a cake tester comes out clean, about 65 to 75 minutes.  Cook 15 minutes in pan then turn out loaf onto a rack to cool completely before serving.  

Comments

This recipe is from Martha Stewart.  I ate my slice toasted and spread with butter and I thought it was delicious.  The edges were crispy cheesy and I really enjoyed it.  This is not your standard zucchini quick bread, it’s definitely got more of a biscuit texture to it.