Savory Zucchini Bread
1 1/2 cups whole wheat flour
1 1/2 cups unbleached white flour
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons dried thyme
1 zucchini, coarsely grated (about 1 1/2 to 2 cups)
3 eggs
1/4 cup extra virgin olive oil
4 to 6 tablespoons milk
Preheat oven to 350 degrees and grease and flour a 9 x 5 loaf pan.
In a separate bowl mix the dry ingredients, set aside. Beat eggs, gradually adding oil and 4 tablespoons of the milk. Add zucchini and dry ingredients and mix together until you have a firm, but soft dough. Add the remaining 2 tablespoons of milk if the mixture is dry.
Place the mixture in the prepared loaf pan and press down into the corners.
Bake for 45 - 50 minutes, or until the loaf has risen and browned on top and a skewer placed in the center comes out clean. If the skewer has mixture clinging to it place back in the oven for another 5 minutes and test again. Turn the loaf out to cool on a wire rack. Serve warm or cool.
