Name: Savoury Zucchini Bread
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 8 serving(s)
Ingredients: 1 cup (250 ml) grated unpeeled zucchini; 1 teaspoon (5 ml) salt; 1 1/2 cups (375 ml) unbleached flour; 1 tablespoon (15 ml) baking powder; 1 teaspoon (5 ml) fresh thyme, chopped; Freshly ground pepper; 2 eggs, beaten; 1/4 cup (60 ml) olive oil; 1/2 cup (125 ml) milk; 1 cup (250 ml) grated Emmental cheese

Preparation

- With the rack in the middle position, preheat the oven to 180 °C (350 °F).
- Butter a 21 x 11-cm (8 1/2 x 4 1/2-inch) loaf pan.
- In a bowl, combine the grated zucchini and salt. Let drain for 30 minutes and then squeeze in a colander to remove as much water as possible.
- In another bowl, combine the eggs, oil and milk. Stir in the dry ingredients with a wooden spoon. Add the zucchini and cheese.
- Spread the batter into the pan. Bake for about 50 minutes or until a toothpick inserted in the centre of the cake comes out clean.
- Unmould and let cool before serving. Serve with a soup as my Cream of Cauliflower Soup.

Savoury Zucchini Bread

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note