Easy!  Great on its own, or with cheese, peanut butter…try it toasted. If you use mostly whole grain flour, you’ll need to add a bit more liquid to the batter to ensure that all the flour is incorporated.

1/3 c olive oil, plus more for pan
2 c flour, white or a mixture of white and whole grain, plus extra for pan
1/3 c milk
2 large eggs
1 c grated Parmesan cheese
2 t baking powder
1-1/2 t salt
1/4 t pepper
1/2 lb zucchini (about 1 medium), coarsely grated

1. Preheat oven to 375ºF. Brush a 9-by-5 inch loaf pan with oil; dust with flour, tapping our excess flour.

2. In a small bowl, whisk together oil, milk, and eggs.

3. In a large bowl, blend flour, Parmesan, baking powder, salt, and pepper. Mix in zucchini, then egg mixture until just moistened. The batter will be quite thick, like biscuit dough.

4. Transfer batter to prepared loaf pan; press in gently. Bake until a toothpick inserted in center comes out clean, about 60 to 70 minutes. (Tent with foil if loaf starts to brown too quickly.) Cool 15 minutes in pan; turn out onto a rack to cool completely.