Zucchini Cheese & Chilli Bread
An Original Recipe by Lorraine Elliott
Preparation time: minutes
Cooking time: 1 hour 20 minutes
Serves: 8
- 2 cups/300g/10.6ozs cake flour
- 120g/4ozs grated parmesan or cheddar cheese + 30g/1oz extra for sprinkling
- 1/2 cup chopped chives
- 2 small or large red chillies (depending on how hot you want it), finely diced
- 3 teaspoons garlic powder (or 3 cloves crushed garlic)
- 2 teaspoons baking powder
- 1.5 teaspoons bicarb of soda
- 1.5 teaspoons salt
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
-
2 cups/300g/10.6ozs grated zucchini
-
1/2 cup/125ml/4flozs oil (peanut, canola or grapeseed)
- 1/2 cup/125ml/4flozs milk (I used skim milk)
- 3 eggs
-
2 tablespoons lemon juice
-
1 zucchini, sliced into ribbons for the top
- 1 tablespoon oil
Step 1 - Line the base and sides of a 22.5x14x8.9cm (9x6x3.6inch) loaf tin and preheat oven to 140C/284F. Place the flour, cheese, chives, chilli, garlic powder, baking powder, bicarb, salt, sugar and black pepper in a large bowl and whisk together. Then grate the zucchini and place in two layers of paper towel and squeeze out extra moisture (sometimes there will be moisture, sometimes not). Toss the zucchini in the flour mixture distributing it well.
Step 2 - In a large jug whisk the oil, milk, eggs and lemon juice and add to the bowl and mix together but do not overmix. Scoop the mixture into the tin and decorate with zucchini ribbons and extra parmesan. Drizzle with 1 tablespoon of oil and bake for 1 hour 20 minutes. Cool on a rack and serve warm with butter. You can also toast this bread.