5 small zucchinis
1 2/3 c. flour (sifted)
2 tsp. baking powder
3 eggs
¼ c. olive oil
½ c. milk
1 c. grated Parmesan
1 c. grated Gruyère
1 tsp. pepper
2 Tbs. chopped mint


Preheat the oven at 350°F. Grate the zucchini (keep the peel, that’s where the vitamins are). Sift the flour with baking powder in a bowl. Add the eggs and the oil to the flour and mix. Add parmesan, gruyère and shredded zucchini to the batter. Add ¼ teaspoon of pepper and the chopped fresh mint. Pour the batter in the mini loaf molds or miniature muffin tins. Cook for 20 minutes.


12 mini loaves


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