Savory Cheese and Zucchini Olive Bread

Here is a delicious savory zucchini loaf that you can customize with herbs and aromatics as you like. I used pimento-stiffed green olives and lots of fresh herbs. The cheese makes it rich and gives a gorgeous crust on top.

1 zucchini, grated

Dry ingredients:

2-1/2 cups all purpose flour

1 tsp kosher salt

1-1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp turmeric powder (optional)

Wet ingredients:

1 cup yogurt

1/4 cup olive oil

2 eggs

1/2 cup half and half or milk (you may need a bit more)

Generous 1/4 cup green pimento-stuffed olives, coarsely chopped (or your favorite olives)

1 Tbsp fresh thyme leaves (optional)

1 Tbsp finely chopped chives (optional)

3/4 cup grated sharp cheddar cheese (or other favorite)

1/4 cup + 1 Tbs shredded Parmesan cheese

1 clove garlic, finely minced through a press

Place zucchini in a fine colander and toss with 1 teaspoon Kosher salt. Allow to drain for 10-15 minutes. Preheat oven to 350F.

Meanwhile, whisk together the dry ingredients in a large mixing bowl. Then whisk together the wet ingredients in a medium bowl.

Add the olives, thyme, chives, 1/2 cup of the cheddar, 1/4 cup of the Parmesan, and the garlic to the wet ingredients.

Quickly rinse the zucchini, squeeze with your hands, and scrape onto a clean tea towel. Gather it in the towel and squeeze to remove a good amount of the water. Mix the zucchini into the wet ingredients.

Now fold the wet ingredients into the dry with a spatula. You may need to add another 1/4 cup milk or water if it is too dry - it depends on your flour, the zucchini, and the phase of the moon. You should have a stiff and very sticky batter. You can’t flick the stuff off your fingers.

Generously butter a 9-inch loaf pan and (optionally) sprinkle with just a dash of coarse corn meal. Some use parchment paper - I do not.

Transfer the batter to the pan and spread to distribute evenly. Top with the remaining cheddar and Parmesan. Garnish with thyme sprigs and purple sage leaves, if desired. Another great topping is crushed red pepper flakes.

Bake 45-50 minutes, until golden brown and internal temperature reads about 175F with a digital quick-read thermometer. Remove from oven and let cool at least 20 minutes - I take a bike ride and then I carefully scrape each side with a sharp spatula and convincingly remove from the pan - Again, I do not use parchment paper (I use cornmeal).

Slice carefully with a sharp, seated knife - the last thing you want is to butcher your beautiful loaf.

Serves as many as you want to nourish with it, until it’s done.

Comments

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