ZUCCHINI CHEESE LOAF

2 1/2 cups all-purpose flour
4 teaspoons baking powder
1 tablespoon sugar
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
4 ounces sharp Cheddar cheese, shredded (1 cup), divided use
1/2 cup (8 tablespoons) freshly grated Parmesan cheese, divided use
2 cups coarsely shredded zucchini (1 medium to large)
3 green onions, finely chopped
2 large eggs
3/4 cup milk
1/3 cup olive oil

Preheat oven to 350 degrees F. Grease a 9x5-inch metal loaf pan.

In large bowl, stir together flour, baking powder, sugar, salt and pepper.

In small bowl, combine 1/4 cup Cheddar and 2 tablespoons Parmesan; set aside.

Stir remaining 3/4 cup Cheddar and 6 tablespoons Parmesan into flour mixture. Add zucchini and green onions.

In medium bowl with a fork, beat eggs; stir in milk and oil. Add egg mixture to flour mixture, stirring just until dry ingredients are moistened. (Batter will be very thick.) Scrape batter into prepared loaf pan and spread evenly; sprinkle with reserved cheese mixture.

Bake 55 to 60 minutes, until toothpick inserted in center of loaf comes out clean. Cool loaf in pan on wire rack for 5 minutes. Remove from pan and cool completely on wire rack.

Makes 1 loaf, about 12 slices
Source: Good Housekeeping Great Baking