Zucchini-Parmesan Loaf

Ingredients:

½ pound zucchini (about 1 medium), coarsely grated
2 large eggs
2 teaspoons baking powder
Coarse salt and ground pepper
1/3 cup olive oil, plus more for the pan
2 cups all-purpose flour (spooned and leveled), plus more for the pan
1/3 cup milk
1 cup grated Parmesan cheese (about 4 ounces)

Directions:

1. Preheat oven to 375 degrees.



2. Brush a 9-by-5-inch loaf pan (6-cup capacity) with oil; lightly dust with flour, and tap out excess.



3. In a small bowl, whisk oil, milk, and eggs together.



4. In a large bowl, whisk flour, Parmesan, baking powder, 1 ½ teaspoons salt, and ¼ teaspoon pepper



5. Mix in zucchini, then egg mixture until just moistened (batter will be very thick, like biscuit dough).



6. Transfer batter to prepared pan; press in gently.



7. Bake until a toothpick inserted in center comes out clean, 60 to 70 minutes (tent with foil if loaf starts to brown too quickly).



8. Cool 15 minutes in pan; turn out loaf onto a rack to cool completely.