Zucchini & cheese quickbread

Zucchini & cheese quickbread

By
From
Baking
Makes
1 loaf
Photographer
Vanessa Levis

This is the kind of quickbread that makes a meal out of a bowl of soup or salad. I also love it toasted the next day with eggs for breakfast.

Ingredients

Quantity Ingredient
300g self-raising flour
100g plain flour
1 teaspoon salt
1/2 teaspoon bicarbonate of soda
2 small zucchini, coarsely grated
3/4 cup grated cheddar cheese
1 salad onions, finely chopped
1/3 cup chopped coriander or parsley
2 eggs
375ml buttermilk
60g butter, melted

Method

  1. Preheat the oven to 190°C. Grease a 23 cm x 13 cm loaf tin.
  2. Sift the flours, salt and bicarbonate of soda into a large bowl and add the grated zucchini, cheese, onion and coriander or parsley. Toss together until well mixed.
  3. In another bowl beat the eggs with the buttermilk and butter. Add to the dry ingredients and mix together lightly.
  4. Turn the mixture into the prepared tin and bake for 55 minutes to 1 hour, until a skewer in the centre comes out clean.
  5. Leave in the tin for a few minutes, then turn out onto a wire rack to cool.
Tags:
baking
bakery
margaret
fulton
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