3 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon baking soda
1 teaspoon baking powder
3 large eggs
1 1/2 cups sugar
1 cup canola oil
2 cups shredded zucchini, with the skins
3 scallions, chopped (about 1/2 cup)
1 cup shredded Cheddar cheese (or mixed Mexican cheeses)
1/3 cup finely chopped fresh cilantro
2 tablespoons unsalted pepitas
1. Place oven rack in center of oven, and preheat to 350 degrees F. Coat 2 (9 X 5) loaf pans with cooking spray.
2. In a large bowl combine flour, salt, black pepper, baking soda, and baking powder.
3. In a medium bowl beat eggs and sugar with an electric mixer. Add oil and beat until combined. Add the wet ingredients to the dry, and stir by hand. Fold in zucchini, scallions, cheese, and cilantro.
4. Divide batter evenly between two pans. Sprinkle the top of each loaf with 1 tablespoon pepitas. Bake for 50-60 minutes, or until a cake tester inserted in the middle comes out clean. Cool for 10 minutes. Remove from pans and place on a wire rack.
Note about scallions: If you prefer, you can saute the scallions first by warming 1 teaspoon canola oil in a small skillet over medium heat. Saute 3 minutes, or until lightly browned and wilted.
Recipe created by Susan Russo of Food Blogga.