I still had some zucchini to use up after making the Zucchini Ricotta Fritters so I decided to make this simple zucchini-parmesan loaf. I spread some ricotta cheese on top, which balanced the saltiness from the Parmesan. It was a nice spin on dinner rolls before a big meal and a good way to use up the zucchini.
Zucchini-Parmesan Loaf (adapted from Martha Stewart):
Yields 1 9-inch loaf
- 1/3 cup olive oil
- 2 cups all-purpose flour
- 1/3 cup milk
- 2 large eggs
- 1 cup grated Parmesan cheese
- 2 teaspoons baking powder
- 1 1/2 teaspoons salt
- Freshly ground black pepper, to taste
- 1 medium zucchini, coarsely grated
Preheat oven to 350 degrees F. Coat a loaf pan with cooking spray; set aside.
In a large bowl, combine the flour, Parmesan, baking powder, 1 1/2 teaspoons salt and pepper, to taste.
Add the zucchini and whisk again.
In a small bowl, whisk together the oil, milk and eggs.
Pour mixture over dry ingredients and stir using a rubber spatula just until moist (batter will be very thick, like biscuit dough).
Pour the batter into the loaf pan; press in gently.
Place into the oven and bake for 60 minutes, or until a tester comes out of the center clean (tent with foil if loaf starts to brown too quickly).
Remove from oven and cool on a wire rack.