When you feel like something a little bit different, why not look to the humble zucchini for inspiration.
This interesting loaf allows you to use zucchini as a way of ensuring your bake is moist, as well as tasty and nutritious.
Serve as a delicious accompaniment to soup, or as a healthy option for morning tea.
The Parmesan cheese offers some serious flavour without the need for butter, sugar or any other undesirables.
Ingredients:
- 450g zucchini, grated
- 4 cups plain wholemeal flour
- 2 tsp yeast
- ½ cup Parmesan cheese, grated
- ½ cup walnuts, chopped
- ½ tsp pepper
- 2 tbsp olive oil
- Lukewarm water
- Milk
Method:
- Place the grated zucchini in a colander and allow to drain for half an hour. Pat dry.
- In a large bowl, mix the flour, yeast, cheese, walnuts and pepper.
- Add the zucchini and the oil.
- Mix well, adding in enough water to make a firm dough.
- Knead on a floured surface until the dough is smooth.
- Return the dough to the mixing bowl, cover with cling film and allow to rise in a warm place until doubled in size.
- Remove dough from the bowl and knead lightly before placing in a greased loaf tin.
- Brush the top with milk and allow it to rise again.
- Heat the oven to 200C and bake until golden.
Makes: 8 slices. Calories per slice: 275.
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