Parmesan & Italian Herb Zucchini Loaf

Parmesan & Italian Herb Zucchini Loaf



Prep Time: 25 Min

Cook Time: 45 - 50 Min

 

1. Preheat oven to 350 F

 

1. In a large bowl, vigorously whisk together the dry ingredients. Set aside.

 

1. Melt the butter in the microwave for 30 – 45 seconds until melted. Set aside to cool briefly.

 

1. Add the milk, egg, and garlic to a small mixing bowl and whisk until blended. Slowly pour in the melted butter whisking vigorously to avoid cooking the egg. (This is called tempering the egg)

 

1. Pour the wet ingredients into the dry and begin whisking until batter gets thick. Switch to a spatula to continue folding the batter into itself until fully blended.

 

1. Shred the zucchini and transfer it to a cheesecloth / clean towel. Fold the towel around the zucchini and press out as much of the liquid as you can. Fold the zucchini into the batter.

 

1. Spray an  loaf pan with cooking spray and add the batter to the pan. Smash the pan off of the counter a few times to try and even out the batter and finish by gently spreading with a spatula.

 

1. Place into the oven to bake for 45 – 50 minutes until toothpick comes out clean.

 

1. Remove from oven and cool in pan 10 – 15 minutes.

 

1. Remove and cool on wire rack another 10 minutes before slicing.

 

1. ENJOY!

                  Grocery List

• 1 ¾ C AP Flour
• ¼ C Grated Parmesan
• 1 ½ Tsp. Baking Powder
• 1 ½ Tsp. Baking Soda
• ½ Tsp. Sea Salt
• ½ Tsp. Cracked Pepper
• 1 Tsp. Red Pepper Flakes
• 1 Tsp. Fresh Thyme, chopped
• 1 Tbsp. Fresh Basil, chopped
• 2 Tbsp. Fresh Parsley, chopped

 

• 1 C 2% Milk
• 1 Large Egg
• ¼ C Unsalted Butter, melted
• 2 cloves Garlic, crushed & pressed
• 1 Medium Zucchini, shredded on large shred (About 1 ½ C)