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Olive Feta and Zucchini Bread

Olive Feta and Zucchini Bread
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

Prep Cooking Total Serves Difficulty
30min 1h 15min 1h 45min 8 Medium
Author: adapted from  Ricardo Cuisine Pain aux courgette, à la feta et aux Olives
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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
       
    1. Preheat the oven to 180C
    2. Line Baking Paper in a greased Bread Tin (20 x 10 cm)
    3. 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
    4. Stir in the Eggs, the Yogurt, the salt, olives and the thyme.
    5. 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. 
    6. Add the Feta, mixing careful so it will not disappear completely in the dough.  
    7. Spoon it into the prepared tin using the back of the spoon to spread and make it even.
    8. Bake for about 1:15 -  until it is gold and you can insert a skewer inside it comes clear.

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    Rachel Elich is a globetrotting, computer engineer, project manager, designer, untamed cook extraordinaire who backpacks around the world. Along the way on adventures, Rachel has adopted and incorporated international influences into all aspects of her creative work endeavours.

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