Sunday, January 3, 2016

Zucchini Parmesan Loaf


  • 2 cup flour
  • 2 eggs
  • 1/3 cup olive oil
  • 1/3 cup, plus 1 tablespoon whole milk
  • 1/2 cup parmesan cheese, shredded
  • 1/2 cup romano cheese, shredded
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1/4 teaspoon white pepper
  • 1 medium zucchini (close to 8 ounces), peeled and grated on a box grater

Preheat oven to 375.


Grease and flour a loaf pan and set aside. Peel and grate the zucchini and set aside.

In a small bowl, whisk oil, milk, and eggs.  In a large bowl, whisk flour, Parmesan, baking powder, salt, and pepper.  Mix in zucchini, then the egg mixture until just moistened (batter will be very thick, like biscuit dough).

Transfer batter to prepared pan and press it 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.  Then, turn out the loaf onto a rack to cool completely.

Myrtle's Note:  I followed a reviewer's suggestion and added an extra tablespoon of milk ... though I am not sure why I did.  I also followed the suggestion to reduce the salt.  After all, the cheese is particularly salty.  Finally, I followed my usual substitution of half parmesan and have romano cheese.  The bread is incredibly moist.  No butter needed!!

Yield: 10-12 slices