Preparation time is 20minutes
Cook time is 45minutes
Total time is 1hours 5minutes
Serve is for 1 people
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
1
- 1/3 cup sunflower oil
- 1teaspoons salt
- 250grams zucchini, finely grated
- 125grams plain flour
- 75grams wholemeal flour
- 1/2teaspoons baking powder
- 3 eggs, lightly beaten
- 4tablespoons whole milk
- 2tablespoons parsley leaves, chopped
- 100grams feta cheese, chopped
Description
This simple, savoury loaf is the perfect, piquant accompaniment to a bowl of home-made soup on a cold day.
Method
Step 1 of 5
Preheat the oven to 180°C (Gas 4). Oil a 450g loaf tin and line the base with baking parchment. Put the grated courgettes into a sieve and toss them in the salt.
Step 2 of 5
Sift the flours and baking powder into a large bowl and season well. Whisk the eggs, oil, and milk, and mix into the flour.
Step 3 of 5
Rinse the courgettes under cold water and press them down well in the sieve to remove as much water as possible. Fold the courgettes, parsley, and feta into the loaf mixture.
Step 4 of 5
Pour the mixture into the prepared loaf tin and bake in the centre of the hot oven for 40-45 minutes, until a skewer inserted into the centre comes out clean.
Step 5 of 5
Remove the loaf from the oven and turn it out onto a wire rack. Allow it to cool for at least 10 minutes before cutting into it to serve warm; alternatively, allow it to cool completely before serving. If keeping the loaf for more than 1 day, wrap in cling film and store in the fridge for up to 3 days, or freeze for up to 12 weeks.
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