Italian Style Zucchini and Herb Bread
- 2 large eggs
- 34 cup milk
- 12 cup extra virgin olive oil
- 2 12 cups flour
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1 teaspoon chopped basil
- 1 teaspoon chopped parsley
- 12 teaspoon garlic powder
- 1 tablespoon grated parmesan cheese
- 2 cups grated zucchini
- 12 cup shredded Italian cheese blend, for topping
- In a small bowl whisk egg, milk and oil.
- Set aside.
- In a large mixing bowl, mix flour, salt, baking powder, spices and Parmesan cheese.
- Make a well in the center and pour liquid mixture inches.
- Gently fold dry ingredients into wet ingredients until combined.
- Don't over mix.
- Fold in zucchini.
- Scoop half the batter into each greased loaf pan.
- Top with 1/4C of the shredded cheese and bake at 400 for approximately 20-25 minutes until golden.
- Remove from pans, serve warm.
- You can freeze wrapped loaves up to a month.
eggs, milk, extra virgin olive oil, flour, salt, baking powder, basil, parsley, garlic, parmesan cheese, zucchini, italian cheese blend
Taken from www.food.com/recipe/italian-style-zucchini-and-herb-bread-522527 (may not work)