2 cups flour all-purpose plus more for pan (spooned and leveled)
0.3 cup milk
2 large eggs
4 ounces parmesan cheese grated
2 teaspoons double-acting baking powder
1 serving coarse mustard
0.5 pound zucchini grated ( 1 medium)
Equipment
bowl
frying pan
oven
whisk
loaf pan
toothpicks
aluminum foil
Directions
Preheat oven to 375 degrees.
Brush a 9-by-5-inch loaf pan (6-cup capacity) with oil; dust with flour, and tap out excess.
In a small bowl, whisk oil, milk, and eggs. In a large bowl, whisk flour, Parmesan, baking powder, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; mix in zucchini, then egg mixture until just moistened (batter will be very thick, like biscuit dough).
Transfer batter to prepared pan; press in gently.
Bake until a toothpick inserted in center comes out clean, 60 to 70 minutes (tent with foil if loaf starts to brown too quickly). Cool 15 minutes in pan; turn out loaf onto a rack to cool completely.
