A savory spin on zucchini bread loaded with pockets of sharp cheese, a few dollops of pesto, and a hefty sprinkle of freshly ground black pepper for a flavor-packed loaf.
- 6 3/8 ounces (1 1/2 cups) all-purpose flour
- 4 1/4 ounces (1 cup) whole wheat flour
- 2 1/2 teaspoons baking powder
- 2 teaspoons coarsely ground black pepper
- 3/4 teaspoon salt
- 2 eggs
- 2 5/8 ounces (1/3 cup) extra-virgin olive oil
- 4 ounces (1/2 cup) plain greek yogurt (I used nonfat)
- 2 tablespoons basil pesto
- 6 3/4 ounces (1 1/2 cups) peeled and shredded zucchini
- 3 1/4 ounces (1 cup) shredded sharp cheese
- 1 1/4 ounces (1/4 cup) finely chopped sharp cheese
- 1/2 ounce (1 tablespoon) butter, melted, for brushing
- Preheat oven to 400ºF and grease an 8 1/2″ x 4 1/2″ loaf pan with cooking spray.
- Combine the flours, baking powder, pepper, and salt in a bowl and whisk together.
- In a separate bowl, combine the eggs, oil, yogurt, and pesto and whisk together until smooth. Add the zucchini and cheese and mix in until evenly combined.
- Add the dry ingredients to the wet and fold in just until the batter comes together and the flour is no longer visible, being careful not to overmix.
- Transfer batter to prepared loaf pan and smooth out the top briefly with a spatula. Brush melted butter evenly over top. Bake in the preheated oven for 10 minutes, and then reduce heat to 350ºF and bake for about another 40 minutes, or just until a toothpick inserted into the center of the loaf comes out clean.
- Cool loaf briefly in pan before transferring to a wire rack. Bread should be served warm and leftovers can be stored in a zip-top bag at room temperature for up to a few days.