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Zucchini Parmesan Loaf Recipe

   
 

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     Zucchini Parmesan Loaf

Category   Desserts - Breads
Sub Category   None
Servings   8
Preptime   2 hours

Ingredients
1/3 cup olive oil, plus more for pan
2 cups all purpose flour (spooned and leveled), plus more for pan
1/3 cup milk
2 large eggs
1 cup grated Parmesan cheese (about 4 oz)
2 tsp baking powder
coarse salt and ground pepper
1/2 lb zucchini (about 1 medium), coarsely grated
 

Instructions
Preheat oven to 375 degrees. Brush a 9X5 inch loaf pan 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 tsp salt, and 1/4 tsp pepper; mix in zucchini, then egg mixture until just moistened (batter will be very thick, like biscuit dough)
Tranfer batter to prepared pan; press in gently. Bake until a toothpick inserted in center comes out clean, 60-70 mins (tent with foil if loaf starts to brown too quickly). Cool 15 mins in pan; turn out loaf onto a rack to cool completely.


Originally Submitted
9/16/2010





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