Parmigiano and zucchini bread

A nice change from your usual bread. Easy to make, and any leftover is delicious toasted. Great with salad or soup.

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1- In a large bowl mix gently: one and half cup of shredded raw zucchini, three eggs (previously beaten), one quarter cup of olive oil, one and half cup of flour, one teaspoon of baking powder, salt (taste the Parmigiano first. If it is very salty do not add salt) and pepper, and one cup of shredded Parmigiano.
2- Place in prepared baking pan (as you would do for a cake) and brush with a little bit of milk. That will help it get a golden color.
3- Bake for about 35 minutes in a 180 degrees C. oven (medium heat). Take out of the pan as soon as it is done and let it cool before slicing and serving.

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