This is a new recipe but I have already made it three times in the past week.
Great Flavor but is more like a cake than a bread and the shredded zucchini gives it a moist and almost creamy texture.
Makes a light and filling lunch when served with a green salad. Perfect with a nice glass of Pinot Noir Rose.
Olive Feta and Zucchini Bread
Author: adapted from Ricardo Cuisine Pain aux courgette, à la feta et aux Olives
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Prep | Cooking | Total | Serves | Difficulty |
---|---|---|---|---|
30min | 1h 15min | 1h 45min | 8 | Medium |
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- 2 Cups Plain Flour
- 115g (1/2 Cup) Butter Cold and diced
- 1/2 Cup Plain Yogurt
- 2 eggs
- 1 Cup Grated Zucchini
- 1/2 Cup Pitted Kalamata Olives cut in half
- 100g Feta Cheese Roughly Crumbled
- 1/2 Teaspoon Salt
- 1 Teaspoon Fresh Thyme
- 1 Tablespoon Baking Powder
- Preheat the oven to 180C
- Line Baking Paper in a greased Bread Tin (20 x 10 cm)
- Put the butter and the Flour into a large bowl and with a Mixer, mix the Plain flour with the butter until you have a moist sand
- Stir in the Eggs, the Yogurt, the salt, olives and the thyme.
- Mix the Zucchini and the baking powder. The batter will have a consistence in between a bread and a cake. To mix very well you will need to use your hands.
- Add the Feta, mixing careful so it will not disappear completely in the dough.
- Spoon it into the prepared tin using the back of the spoon to spread and make it even.
- Bake for about 1:15 - until it is gold and you can insert a skewer inside it comes clear.
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