Great alternative to the typical sweet zucchini bread! This zucchini bread is full of herbs and cheese - delicious with a bowl of soup!
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. fresh ground black pepper
1/8 tsp. cayenne pepper
1 tsp. salt
2 Tbs. Herbs de Provence
11/2 cups extra sharp cheddar cheese, grated
1/4 cup canola oil
1/2 cup skim milk
1 cup zucchini, shredded on a box grater
In a large bowl, mix the first 9 ingredients. In a separate bowl, beat eggs, oil, and milk. Stir in zucchini. Make a well in the center of the dry mixture. Pour the liquid mixture into the well. Stir just until all ingredients are moistened. Do not overmix! Pour into a greased 9 x 5 loaf pan. Bake at 350 degrees for 40 to 45 minutes. Let loaf cool for 10 minutes. Remove from pan.
Note: Feel free to use any combination of herbs! Next time I am going to make it with garlic and basil and substitute feta for part of the cheese. I think Parmesan would also be fantastic added to the bread. It is a great base bread. Have fun with it:)