Cheddar Zucchini Bread

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I found this recipe in chatelaine magazine while sitting in the dentist office. Went home and made 2 of them and took one to work with a huge response for copies so posting here to make again. This bread is awesome when a slice is browned in a pan like a grilled cheese sandwich.

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Steps

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Preheat oven to 350f lightly coat 9x5 inch loaf pan with oil.

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Use hands to squeeze out as much liquid as possible from grated zucchini to measure 1 cup.

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Pat dry with paper towel.

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In a large bowl , using a fork , stir flour with baking powder , salt , baking soda and nutmeg.

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Stir in brown and granulated sugars.

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Then stir in zucchini and 1 1 / 2 cups cheese.

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In a small bowl , whisk eggs with 1 / 3 cup oil.

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Pour over flour mixture and stir just until mixed.

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Batter will be thick.

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Scrape into prepared loaf pan , smooth then sprinkle with remaining 1 / 2 cup cheese.

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Bake in centre of preheated oven until cake tester inserted into centre of loaf comes out clean , 45 to 50 minutes.

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Let stand 10 minutes then turn loaf onto cooling rack.

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Terrific warm or at room temp or cool completely then wrap in plastic.

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Loaf will keep well at room temp up to 3 days or overwrap with foil and freeze up to 2 months.

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Try a slice browned in a pan.

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Butter both sides lightly and grill.

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Mmmmm.

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Ingredients

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zucchini, flour, baking powder, salt, baking soda, ground nutmeg, brown sugar, granulated sugar, old cheddar cheese, eggs, vegetable oil