Zucchini Parmesan Loaf Recipe

Zucchini Parmesan Loaf Recipe

  • 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
  • 2 teaspoons baking soda
  • Coarse salt and ground pepper
  • 1/2 pound zucchini, coarsely grated
  1. Preheat oven to 375 degrees F. Brush a 9-by-5-inch loaf pan (6-cup capacity) with oil; dust with flour, and tap out excess.
  2. 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).
  3. 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.
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