ZUCCHINI AND PARMESAN BREAD

Zucchini and Parmesan Bread image

Provided by Tisme

Categories Breads

Time 1h10m

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 14

1 1/4 cups coarsley grated zucchini
2 1/4 cups plain flour
3 teaspoons caster sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 lemon, zest of, finely grated
1 cup finely grated parmesan cheese
1/2 teaspoon ground black pepper
3/4 cup milk
1/4 cup olive oil
2 teaspoons chopped fresh rosemary
2 eggs
1 teaspoon rosemary, extra for topping
1/4 cup pine nuts

Steps:

Preheat oven to 180c. Grease and line the base of a 19cm x 9cm loaf pan.
Place zucchini on kitchen paper and dry well.
Put flour, sugar, baking powder, salt and lemon zest into a bowl and mix well. Add zucchini to dry ingredients with parmesan cheese and pepper and mix lightly with a fork. Make a hollow in the centre. Whisk together milk, oil, rosemary and eggs. Pour mixture into hollow and stir until smooth. Pour batter into the pan and smooth the top of the loaf. Sprinkle with the extra rosemary and pinenuts.
Bake for 50 minutes or until a scewer inserted into the loaf comes out clean. Cool 10 minutes in the pan on a wire rack before turning the loaf out.

Nutrition Facts : Calories 313.4, Fat 15.7, SaturatedFat 4.3, Cholesterol 60.7, Sodium 504.2, Carbohydrate 31.8, Fiber 1.4, Sugar 2.5, Protein 11.6