Parmesan Zucchini Bread

I tried a new recipe today for Parmesan Zucchini Bread. I've seen a similar loaf a while ago but it has a lot of ingredients in it that I didn't care for, so I tried to make my own from scratch. It turned out pretty well. The kids absolutely loved it. I thought it was nice, too, but I served mine warm with butter on top, which makes everything yummy. :) No really, it was good though. I think I might add more parmesan next time though to make that flavor really pop. We had this with the Zucchini Quiche recipe, which was a bit of a zucchni overload, but I had a lot of it from the farmer's market that I needed to use up. Here is the recipe as best as I can remember it...

Parmesan Zucchini Bread

by Rachel L. - http://cookingformyfamily.blogspot.com

3 cups whole wheat pastry flour

1 1/2 cups shredded zucchini

1 cup milk

1/3 cup melted butter (or I would think olive oil would work, too)

1/3 cup grated parmesan (fresh is best)

1/3 cup sucanat (or you could use sugar if you don't mind it)

2 beaten eggs

2 tablespoons grated onion, or onion powder to taste

1 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon baking soda

Mix all the ingredients together and bake in large greased & floured loaf pan at 350 for 60 minutes. Check with a knife and see if it comes out clean, if not keep cooking in 5-10 minute increments until it is done. Mine took about 75 minutes.