Cheesy zucchini bread
Ideal for breakfast, lunch or as a snack with some butter spread over a piece, this flavoursome bread is an absolute delight.
Ingredients:
- 2 medium zucchinis
- 1 teaspoon salt
- 1 ½ cups plain flour
- 1 tablespoon caster sugar
- 1 ½ teaspoons baking powder
- 1 teaspoon paprika
- 3 large eggs
- ⅓ cup olive oil
- 2 tablespoons water
- 1 sprig thyme, fresh stems removed and leaves minced
- 80gms cheddar cheese
Method:
1. Preheat the oven to 175°C.
2. Spread a thin layer of olive oil evenly onto every inner surface of a standard loaf pan. Dust with flour to coat evenly and line the inside of your pan with baking paper.
3. Remove the ends of the zucchini and using the large side of a grater, shred it into a colander. Add the salt and toss. Leave the colander in the sink or over a bowl and allow the excess water to drain from the zucchini for about 15 minutes.
4. In a large bowl, whisk the flour, sugar, baking powder, and paprika together.
5. In another bowl, whisk the eggs, olive oil and water together until the mixture has combined and it’s light and frothy. Add the drained zucchini and thyme in with the egg mixture and stir to combine.
6. Place the egg mixture into the flour mixture and use a spatula to fold everything together until just combined. Be careful not to over-mix the batter or the bread will become tough.
7. Pour half of the batter into your prepared loaf pan then add half the cheese. Add the rest of the batter and smooth off the top. Stick the remaining cheese on top, and then place the pan in the oven. Bake for about 45 minutes or until a skewer comes out clean. Remove it from the oven and allow it to cool for 10 minutes in the pan, and then transfer it to a wire rack and let it cool completely.