Zucchini-Parmesan Loaf

From Everyday Food September 2005.

• Ready In: 1 hr 30 mins
• Serves: 8

Ingredients

• 1⁄3 cup olive oil, plus more for pan
• 2  cups flour, plus more for pan
• 1⁄3 cup milk
• 2  eggs
• 1  cup  grated parmesan cheese
• 2  teaspoons baking powder
• 1 1⁄2 teaspoons coarse salt
• 1⁄4 teaspoon ground pepper
• 1⁄2 lb zucchini, coarsely grated (about 1 medium)

Directions

1. Preheat oven to 375°.
2. Brush a 9-by-5-inch loaf pan with oil and dust with flour.
3. In a small bowl, whisk oil, milk, and eggs.
4. 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).
5. Transfer batter to prepared pan; press in gently.
6. Bake until a toothpick inserted in center comes out clean, 60 to 70 minutes (tent with foil if loaf starts to brown too quickly).
7. Cool 15 minutes in pan; turn out loaf onto a rack to cool completely.