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Zucchini-Olive Bread-Recipe/Day #44 Recipe

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This recipe for Zucchini-Olive Bread-Recipe/Day #44 is from Military Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 ¼ cups all-purpose flour
½ cup (2 oz.) freshly shredded Parmesan cheese
1Tbsp baking powder
1 Tbsp sugar
½ tsp salt
¼ tsp freshly ground pepper
3 eggs
1/3 cup olive oil
¼ cup milk
2 cups shredded zucchini (about 2 medium)
½ cup coarsely chopped pitted kalamata olives
2 Tbsp minced onion
Directions:
Directions:
Heat oven to 350°. Spray 8 ½ x 4 ½ - inch loaf pan with nonstick cooking spray. In 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 or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove from pan. Cool completely on wire rack, about 2 hours.

I add extra cheese and olives and serve it warm. Enjoy!

 

 

 

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