I’m working towards a savoury zucchini loaf with no sugar that goes well with salmon or quiche. This is my first try. The cheese and herb was there but it was a little dry and maybe a bit bland. Next version, add more oil/melted butter and maybe 1/4 cup sugar, plus more salt.

INGREDIENTS

• 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon sweet paprika
• 1/4 cup chopped herbs (dill and parsley)
• 2 tablespoon finely minced shallots*
• 1 packed or heaping cup grated cheddar cheese (old)
• 2 eggs
• 1/4 cup avocado or olive oil
• 1/2 cup cream*
• 1 firmly packed cup shredded zucchini, do not press out water

*I use shallots because I make this when zucchini is full in season. By then I don’t have green onions in the garden but the shallots are ready. Because I’m using shallots I bump up the hers. Feel free to swap in green onions although I might decrease the green herbs if using the green of the onion. Might be nice with scapes as well when in season.

I also use cream because that’s what I keep in the house. We don’t drink milk, but you can substitute milk for cream.

DIRECTIONS

1. Preheat oven to 350F
2. In a very large bowel, mix dry ingredients, herbs, shallots and cheese.
3. In a separate bowl, beat eggs lightly; mix in oil and milk.
4. Stir in zucchini.
5. Add liquid ingredients to dry and mix until just combined. The dough will be thick, the thickest of any zucchini loaf recipe I’ve tried.
6. Pour into a greased loaf pan. Flatten top.
7. Bake 40 to 45 minutes. It’s done when toothpick comes out clean.
8. Let loaf stand for 15 minutes, then turn out onto a wire rack and cool.