This savory recipe makes a distinctive change from sweet zucchini bread and uses harvest from your herb garden, too. Spread slices with softened goat cheese for an appetizer or serve as an accompaniment to a main-dish soup or salad.

Ingredients
2 cups all-purpose flour
2 tsp. baking powder
½ tsp. baking soda
¾ Teaspoon salt
¼ tsp. freshly ground black pepper
1/8 tsp. cayenne pepper
2 Tablespoons of your favorite fresh herbs, chopped, such as dill and parsley, or rosemary, basil, and oregano
2 T. green onions or shallots, finely chopped
1 cup sharp cheddar cheese, grated
2 eggs
¼ cup olive oil
½ cup milk
1 cup zucchini, shredded

Preparation
Combine dry ingredients, herbs, green onions or shallots and cheese; stir to mix well. In a separate bowl, beat eggs lightly; add oil and milk, and mix well. Stir in zucchini. Add liquid ingredients with zucchini to flour mixture and stir just until all ingredients are moistened; do not overmix. Pour into a greased and floured 8- by 4-inch loaf pan, and smooth top of batter. Bake at 350 degrees F for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Let loaf stand for 15 minutes, then turn out onto a wire rack and cool completely.