Zucchini Olive Bread

By michaelmeiner

Ingredients

• 2 1/4 cups flour
• 1/2 cup (2 ounces) freshly grated parmesan cheese
• 1 Tablespoon baking powder
• 1 Tablespoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 eggs
• 1/3 cup olive oil
• 1/4 cup milk
• 2 cups shredded zucchini -- (about 2)
• 1/2 cup coarsely chopped pitted Kalamata olives
• 2 Tablespoons minced onion

Preparation

Step 1

heat oven to 350. Spray 8.5 x 4.5 inch loaf pan with cooking spray. (An 8 x 8 inch square pan works well too.)

In a medium bowl, stir together flour, cheese, baking powder, sugar, salt and pepper until well combined.

In large bowl, whisk together eggs, oil and milk until blended. Stir in zucchini, olives and onion. Stir flour mixture into zucchini mixture just until flour mixture is incorporated (batter will be very stiff). Spoon into pan; pat smooth with fingertips moistened with water.

Bake 55 to 60 minutes until toothpick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove from pan. Cool completely on wire rack, about 2 hours.