Posted by: Joan Spiller | May 22, 2011

Zucchini & Olive Loaf – Recipe

This is kind of like a savoury muffin on steroids. Good with butter, whilst warm.. Nice whilst cold.. also with butter.. Really good lightly seared in a griddle pan. Either way, give it a go .. you will not be disappointed. And hello, it’s fulla veges! Health food *grin*

1/3 c olive oil
1/2 lb zucchini
1 t salt
1 large clove garlic, minced
1 3/4 c plain white flour
2 t baking powder
1/2 t black pepper
3 large eggs
1/3 c milk
2 ounces goat cheese, crumbled
1/2 c Kalamata olives, pitted & sliced
Kosher salt  – hah no you cannot have any of the stuff I bought back from San Fran .. use ordinary salt if you must 😉

Heat the oven to 350 / 180.

Lightly grease a 9×5 inch loaf pan with oil. I use rice bran for this.

Grate the zucchini on the coarsest side of a box grater. Place in a colander in the sink and toss with 1 t of salt. Let drain whilst preparing the rest of the recipe.

In a large bowl, whisk the minced garlic with the flour, baking powder, salt and pepper. In a separate, medium bowl, lightly whisk the eggs, then beat in the milk and olive oil. Use a spatula to fold the wet ingredients into the dry until barely mixed. Its ok to have bits of flour visible at this point.

Fold in the crumbled goat cheese and the sliced olives.

Press the zucchini in the colander to get out as much water as possible. Quickly fold the zucchini into the mixture.

Spread the mixture in the prepared loaf pan, and drizzle lightly with olive oil. Sprinkle the top with kosher salt.

Bake loaf for about 45 minutes, or until golden and a knife inserted in center comes out with just a few crumbs attached.

Transfer to a rack to cool in the pan for 5 minutes. Run a knife around the edges to release. Turn out the loaf onto rack to firm up before slicing – this will probly take about 30 minutes.

When you do cut it, use a serrated knife.. Serve warm with lashings of butter! Something a bit different but so good!


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