Zucchini-Parmesan Loaf

Source: Adapted from Everyday Food Magazine  

Ingredients:

  • 1/3 cup olive oil

  • 1 cup all-purpose flour (spooned and leveled)

  • 1 cup whole wheat pastry flour (spooned and leveled)

  • 1/3 cup milk

  • 2 large eggs

  • 1 cup grated Parmesan cheese (about 4 ounces)

  • 2 teaspoons baking powder

  • Coarse salt and ground pepper

  • 1/2 pound (about 1 medium) zucchini, coarsely grated

Preparation:

  1. Preheat oven to 375 degrees. 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.

This entry was posted in Recettes, Recettes des fermiers and tagged , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Current day month ye@r *