Categories: Pizza/flatbread

Ingredients

• Zucchini and Cheese:
• 2 cups grated zucchini , packed
• 3/4 tsp salt
• 2 tbsp olive oil
• 8 slices Swiss cheese
• Wet Ingredients:
• 1 1/4 cups (any, I use low fat)
• 1/4 cup melted butter , unsalted
• 2 tbsp canola oil (or vegetable or other neutral flavoured oil)
• 2 eggs
• 2 small garlic cloves , crushed
• 1 tsp white vinegar
• Dry Ingredients:
• 2 1/4 cups all purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda (bi-carb)
• 1/2 tsp salt

Directions

1. Use a standard box grater to grate the zucchini. Place in bowl, sprinkle with salt, use fingers to disperse. Leave for 20 minutes.
2. Squeeze handfuls to remove excess water and place zucchini in a bowl. Set aside.
3. Preheat oven to 180C / 250F (all oven types).
4. Butter and line a loaf pan (Note 3)
5. Place Dry ingredients in a bowl. Whisk to combine.
6. Place Wet Ingredients in a bowl. Whisk to combine.
7. Make a well in the centre of the Dry ingredients. Pour in Wet. Mix quickly until flour is incorporated (Note 4).
8. Quickly stir through zucchini.
9. Spread 1/3 of the batter in the loaf pan. Top with 4 slices of cheese.
10. Spread with batter, top with 4 slices of cheese, then finish with remaining batter. Smooth top.
11. Bake for 50 minutes or until a skewer inserted into the centre comes out clean.
12. Optional: Brush top with a bit of melted butter.
13. Cool in the pan for 10 minutes then transfer to rack to cool. Cool for at least 20 minutes before slicing.
14. Store in a container (Note 5 for humid weather warning!)

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