Tuesday, July 19, 2016
Recipe from Everyday Food Magazine
Husband-Tested in Alice’s Kitchen
My, my, my! This bread is so good. It reminds me of a tender, cheesy, salty biscuit. Eat it as is or toast a slice and spread it with some ricotta cheese for a real treat. Instead of serving cornbread or biscuits with soup, make this delicious loaf to serve up for dinner. It’s quick and easy to prep. Your kitchen will smell amazing as it bakes.
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 freshly grated Parmesan cheese (4 oz.)
2 teaspoons baking powder
1 ½ teaspoons Kosher salt
¼ teaspoon freshly ground pepper
½ pound zucchini (about 1 medium), coarsely grated
Preheat oven to 375 F. Brush a 9 inch X 5 inch loaf pan (6-cup capacity) with oil; dust with flour, and tap out excess.
In a small deep bowl, whisk oil, milk and eggs. In a large bowl, whisk flour, Parmesan cheese, baking powder, salt and pepper. Using your impeccably clean hands, toss and mix in the zucchini so that the shreds are coated. Add the egg mixture and mix just until moistened. The batter will be very thick, like biscuit dough.
Transfer the batter to the prepared pan. Press in gently. Bake until a toothpick inserted in the center comes out clean, 60 to 70 minutes. (My oven is a bit hinky. It took 55 minutes to finish the loaf, so be sure to check.) (Tent with foil if the loaf starts to brown too quickly.) Cool 15 minutes in the pan. Turn out loaf onto a rack to cool completely before slicing.
Nutritional Information per Serving: 270 calories; 14.3 g fat; 9.3 g protein; 16.6 carbs; 2 g fiber