Zucchini-Parmesan Bread with Poppy Seeds

Name: Zucchini-Parmesan Bread with Poppy Seeds
Prep time: 15 min
Total time: 120 min
Ingredients: 1 stick unsalted butter, melted, plus more for pan; 2.25 cups unbleached all-purpose flour, plus more for pan; 3 cups shredded zucchini (from 2 medium); 2 tablespoons sugar; 1 teaspoon kosher salt; 0.5 teaspoon freshly ground pepper; 1.75 teaspoons baking powder; 0.5 teaspoon baking soda; 1 tablespoon poppy seeds; 3.5 ounces Parmesan, shredded (1 ½ cups); 3 large eggs, room temperature; 0.333 cup sour cream

By

Martha Stewart Editors

Updated on September 28, 2017

zucchini parmesan bread — Photo: Marcus Nilsson

Prep Time:

15 mins

Total Time:

2 hrs

Yield:

1 9-by- inch loaf

Poppy seeds add a delicate crunch to this savory, cheesy zucchini loaf.

Ingredients

1 stick unsalted butter, melted, plus more for pan
2 ¼ cups unbleached all-purpose flour, plus more for pan
3 cups shredded zucchini (from 2 medium)
2 tablespoons sugar
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
1 ¾ teaspoons baking powder
½ teaspoon baking soda
1 tablespoon poppy seeds
3 ½ ounces Parmesan, shredded (1 ½ cups)
3 large eggs, room temperature
⅓ cup sour cream

Directions

Preheat oven to 375 degrees. Brush a standard 9-by-5-inch loaf pan with butter and dust with flour, tapping out excess.
Place zucchini in the center of a clean kitchen towel or a few layers of cheesecloth. Gather into a tight bundle and squeeze out as much excess liquid as possible; set aside. In a large bowl, whisk together flour, sugar, salt, pepper, baking powder, baking soda, and poppy seeds, 30 seconds. Add 1 cup cheese; toss to evenly coat in flour mixture. In another bowl, whisk together butter, eggs, sour cream, and zucchini until smooth. Make a well in flour mixture and pour zucchini mixture into it. Stir together just until combined and no dryflour remains (do not overmix). Transfer to prepared pan. Top evenly with remaining 1/2 cup cheese.
Bake until a tester inserted into center comes out clean, 1 hour to 1 hour, 10 minutes. Let cool in pan 10 minutes, then transfer loaf to a wire rack and let cool completely. Bread can be stored at room temperature, wrapped in parchment-lined foil, up to 3 days.