Tasty Tuesday Zucchini Rye Bread!

This is that second non-sweet zucchini bread recipe I mentioned last week. When I made it, I mistakenly added two eggs instead of one. Not sure it made much difference, but the recipe I based it on (the Shaker Cheese Bread recipe in the King Arthur Flour cookbook) only called for one. Again, I used Ultragrain flour, but white flour is fine.

Zucchini Rye Bread

Ingredients

1 cup ultragrain flour

1 cup rye flour

½ cup grated Parmesan cheese

1 tsp salt

1 tbsp baking powder

1 ½ tsp sugar

1 egg

¾ cup milk

2 tbsp olive oil

2 tbsp pesto

¼ cup grated onion

1 cup grated zucchini

Directions

Stir all ingredients together, then bake in greased loaf pan at 350 degrees for 1 hour. This bread is still moist and delicious when toasted, but has a tendency to mold due to the high moisture content. Refrigeration is recommended.