Sharp-Cheddar Zucchini Bread

 

Preparation time 15 minutesBaking Time 45 minutesStanding Time 10 minutes:

(SO GOOD)

Ingredients: 

 1 medium zucchini 

 1 1/2 cups all-purpose flour

2 tsp baking powder

1 tsp salt

1/2 tsp each baking soda and ground nutmeg

1/4 cup each granulated and lightly packed brown sugar

2 cups grated cheddar cheese, preferably old

2 eggs

1/3 cup vegetable oil

1. Preheat oven to 350F (180C). Lightly coat a 9x5 inch (2L) loaf pan with oil. Using the large holes on a box grater, grate unpeeled zucchini. Using your hands, squeeze out as much liquid as possible. Pat dry with a kitchen towel. Zucchini should measure about 1 cup.
2. In a large bowl, using a fork, stir flour with baking powder, salt, baking soda and nutmeg. Stir in granulated and brown sugars. Stir in zucchini and 1 1/2 cups cheese.
3. In a small bowl, whisk eggs with oil. Pour over flour mixture and stir just until mixed. Batter will be thick. Scrape into prepared loaf pan. Smooth top as best you can, then sprinkle with remaining 1/2 cup cheese.
4. Bake in centre of preheated oven until a cake tester inserted into centre of loaf comes out clean, 45-50 minutes. Let stand 10 minutes. Then carefully turn loaf onto a cooling rack. Terrific warm or at room temperature.