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Zucchini Cheese Loaf

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“From an old issue of the Houston Chronicle. This bread is yummy and best eaten the day it's made.”
READY IN:
1hr 15mins
SERVES:
10-12
YIELD:
1 loaf
UNITS:
US

Ingredients Nutrition

Directions

  1. Shred the cheddar cheese and the zucchini. Chop the scallions.
  2. In a large bowl mix the flour, baking powder, sugar, salt and pepper.
  3. In a smaller bowl, combine 1/4 cup of the shredded cheddar and 2 tablespoons of parmesan cheese and set aside.
  4. Stir the remaining cheddar and parmesan into the flour mixture.
  5. Add the shredded zucchini and chopped scallions.
  6. In a medium bowl beat the eggs. Beat in milk and oil.
  7. Add the egg mixture to the flour mixture, stirring just until dry ingredients are moistened. Batter will be very thick.
  8. Put the batter into a greased 9x5 inch loaf pan. Sprinkle with reserved cheese.
  9. Bake at 350 degrees for 55-60 minutes.

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