I can’t believe September is already over. And at the same time I couldn’t be happier! It’s been a long month, especially at work.
Trying to squeeze in cooking plans for my blog has been tougher than usual. But despite the long work days, it always feels good to dedicate some time to my blog during the weekends. There is just something about getting creative, and letting your mind wander…
The weather lately has been beautiful! As if it tried to make it up for skipping summer this year. The weekend I made this zucchini bread felt like a goodbye-summer-weekend. Which inspired me to shoot one more time outside – one last time for this season.
It’s that light that I’m going to miss during the upcoming dark and cloudy months. There is something special about that shade from the leaves of a plant that reflects on the table, don’t you think so? It reminds me of the summers in Italy, or anywhere in Southern Europe. I guess, whatever works for creating that atmosphere. Even if the country is called Germany, and the photo has been taken on the balcony, right? ;))
Anyway, going back to the recipe of this bread, I had already baked a similar one here. This is one of those recipes that you would love to have right there, when you have little time or you simply don’t want to spend a lot of time in the kitchen.
And not only.. Whenever you wonder what to do with the leftover veggies and similar before they turn bad, get creative and turn them into this bread! All you need to do is pour all the dry ingredients in one bowl, and all the liquid ones in a second one. Then mix them together like you would do when you make muffins. Bake. Ready!
- 250g / 9oz plain flour
- 1 tbsp baking powder
- 4 eggs
- 100ml / 3½fl oz milk
- 1 full tbsp crème fraîche
- 5 tbsp olive oil
- 200 g / 7 oz zucchini, ground or chopped
- 100 g / 3½ oz olives, black and/or green
- 100 g / 3½ oz feta cheese
- 30 g / 1 oz parmesan cheese, grated
- 3 full tbsp chorizo, chopped and roasted
- 1 full tsp parsley, chopped
- a pinch of salt
- a pinch of ground red paprika
- Preheat the oven to 180°C / 356°F.
- Line a regular sized bread tin with baking paper.
- In a bowl, mix together the flour, baking powder, zucchini, olives, feta cheese, parmesan cheese, chorizo and parsley.
- In a separate bowl, whisk the eggs until fluffy. Then add the olive oil, milk and crème fraîche.
- Season with the salt and paprika.
- Add the flour mixture into the whisked eggs. Try not to overbeat as this will make the end result tough (it’s better to undermix).
- Pour the batter into the tin.
- Bake for approx. 40-45 minutes or until a knife or toothpick inserted in the centre of the cake comes out clean.
- Leave to cool in the tin. Serve.
Easy-peasy, isn’t it?