Given the choice would you head for the sweet foods in the fridge or pantry when you are moorish, peckish, hungry or are you pulling out savoury foods to fill that hunger? I think most people favour one or the other a little more. I am definitely savoury. It doesn’t mean I don’t eat sweet at all, but give me a choice and I will take the savoury. I loooove savoury cheesey breads like this one here. Fresh and hot out of the oven or the next day toasted up for breakfast with avocado. It is easy to flip out the butter and replace it with healthier olive oil.
1 1/2 cups zucchini, grated
2 x cups all-purpose white flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
1 tablespoon vinegar or lemon juice
1 egg
2 1/4 tablespoons extra virgin olive oil
1 1/2 cups cheddar cheese, grated
1/4 bunch of parsley, finely chopped
Preheat oven to 175 degrees/celsius and grease a 9×5 loaf tin with olive oil.
Wrap grated zucchini in a paper towel and squeeze until some of the liquid releases. It does not need to be totally dry but squeezing some of the liquid out will help.
In a large bowl, combine flour, baking powder, baking soda and salt.
In a small bowl, combine milk and vinegar or lemon juice. The milk will curdle – making buttermilk. Mix the olive oil and egg into the milk mix. Then add the milk mix to the dry ingredients being careful not to over mix. Add the grated zucchini, cheese and parsley. Mix lightly until just combined. Pour batter into greased loaf tin and bake at 175 degrees for one hour.
If a skewer inserted comes out clean, the bread is done. Cool for 10 minutes in the pan and then remove onto a wire rack.
