Zucchini & Cheese Bread
This savoury loaf is moist, cheesy and wonderfully versatile. Enjoy it fresh from the oven, pack it into lunchboxes, or toast thick slices for an easy breakfast or light lunch.
How long will it take?
1 ¼ hours
What’s the serving size?
Serves 10-12 slices
What do I need?
- 300 g zucchini, coarsely grated
- 1 tsp salt
- 2 cups self-raising flour
- ½ tsp baking powder
- 1 cup grated cheddar
- 3 eggs
- 1/3 cup olive oil
- ¾ cup milk
- 1 tbsp chopped fresh chives or parsley
- Freshly ground black pepper
How do I make it?
- Preheat oven to 180C.
- Grease and line a 22 x 11-centimetre loaf tin.
- Place grated zucchini in a colander, sprinkle with the salt and leave for 10 minutes. Squeeze out as much excess moisture as possible using clean hands or a tea towel.
- In a large bowl combine flour, baking powder and grated cheddar.
- In a separate bowl whisk together eggs, olive oil and milk. Stir through zucchini, herbs and a generous grinding of black pepper.
- Pour wet ingredients into the dry ingredients and fold gently until just combined. Do not overmix.
- Spoon the mixture into the prepared loaf tin and smooth the top.
- Bake for 50-60 minutes, or until golden brown and a skewer inserted into the centre comes out clean.
- Allow the loaf to cool in the tin for 10 minutes before transferring to a wire rack.
