Moist and savoury, this is a delicious loaf!
Preheat the oven to 350*F (180 C) and line a loaf pan with parchment paper.
Place the zucchini in a large bowl and sprinkle 2 tsp of salt over. Mix gently and set aside.
Meanwhile, in a large bowl, combine the Dainty Gluten-Free All-Purpose Flour, sugar, baking powder, baking soda, remaining 1 tsp salt, and garlic powder.
In a small bowl, whisk together the milk, eggs, and melted butter.
Add the milk mixture into the dry mixture. Stir to combine.
Gently squeeze the excess moisture from the grated zucchini and add to the batter, along with the cheddar, parmesan and green onion. Gently fold into the batter and incorporate fully.
Scrape the batter into the prepared loaf pan and spread out to evenly distribute. Place in the oven and bake for 45-50 minutes, until a toothpick comes out clean.
Remove and allow to cool on a rack for 10 minutes before cutting.
You can double the recipe and freeze a loaf!
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