Zucchini overload? Not a problem .... This savory, cheesy loaf includes poppy seeds, which add a delicious delicate crunch. Try this recipe, guaranteed you will be using up those large amounts of zucchini that keep coming from the garden.
INGREDIENTS
- 1 stick unsalted butter melted
- 21/4 cups unbleached all-purpose flour
- 3 cups shredded zucchini
- 1 tablespoon kosher salt
- 2 tablespoons sugar
- 1 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon freshly ground pepper
- 1 tablespoon poppy seeds
- 3 large eggs ( room temperature )
- 1 1/2 cups of shredded Parmesan cheese
- 1/3 cups sour cream
METHOD
1. Preheat oven to 375 degrees. Brush a standard 9-by-5-inch loaf pan with butter and dust with flour, tapping out excess.
2. Place zucchini in the center of a clean kitchen towel or a few layers of cheesecloth. Gather into a tight bundle and squeeze out as much excess liquid as possible; set aside. In a large bowl, whisk together flour, sugar, salt, pepper, baking powder, baking soda, and poppy seeds, 30 seconds. Add 1 cup cheese; toss to evenly coat in flour mixture. In another bowl, whisk together butter, eggs, sour cream, and zucchini until smooth. Make a well in flour mixture and pour zucchini mixture into it. Stir together just until combined and no dry flour remains (do not over-mix). Transfer to prepared pan. Top evenly with remaining 1/2 cup cheese.
3. Bake until a tester inserted into center comes out clean, 1 hour to 1 hour, 10 minutes. Let cool in pan 10 minutes, then transfer loaf to a wire rack and let cool completely. Bread can be stored at room temperature, wrapped in parchment-lined foil, up to 3 days.
ENJOY !