Zucchini Parmesan Loaf

Everyday Food, 2005

Makes 8 servings
    1/3 cup olive oil +M4 pan                                      
    2 cups flour +M4 pan                                           
    1/3 cup milk                                                   
    2 eggs                                                         
    1 cup grated parmesan cheese (4 oz)                            
    2 teaspoons baking powder                                      
    Salt and pepper                                                
    1/2 pound zucchini coarse grate (1 med) 
                      
PREP: 15 MIN/TOTAL: 2 HR

Preheat oven to 375°. Brush a 9-by-5-inch loaf pan (6-cup capacity) with oil; dust with flour, and tap out excess.

In a small bowl, whisk oil, milk, and eggs. In a large bowl, whisk flour, Parmesan, baking powder 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; mix in zucchini, then egg mixture until just moistened (batter will be very thick, like biscuit dough).

Transfer batter to prepared pan; press in gently. Bake until a toothpick inserted in center comes out clean, 60 to 70 minutes (tent with foil if loaf starts to brown too quickly). Cool 15 minutes in pan; turn out loaf onto a rack to cool completely.

MY NOTE: May want to drain zucchini after grating so loaf is not too heavy or soggy.