Savory Zucchini Loaf

•1 small zucchini  (1 ½ cups grated)

•3/4 cup whole wheat flour

•3/4 cup unbleached/all purpose flour

•2 teaspoons baking powder

•1 teaspoon baking soda

•1 teaspoon fresh thyme leaves or 1/2 tsp dried thyme

•2 cups grated Monterey jack cheese (or what you have)

•2 eggs

•1/4 cup brown sugar

•1/3 cup oil

1. Preheat oven to 350° F. Grease a 9 x 5 inch loaf pan.

2. Coarsely grate unpeeled zucchini. If you like to hide it more, use fine side of grater. It will measure a bit more, but 1 - 1/2 cups is good. Drain only if there is excess liquid.

3.In a medium bowl, combine dry ingredients and cheese.

4.In mixing bowl, beat eggs and sugar with whisk. Stir in oil and add zucchini.

5.Stir in dry ingredients until just mixed and spread into loaf pan.

6.Bake for 45 minutes or until toothpick tests done. Allow to cool in pan for 10 minutes before removing to cooling rack.