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.

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