Zucchini & Olive Loaf

Is this a savoury cake, loaf or a bread?

Not really sure to be honest, but it is something a little different and a great way to use up zucchini (aka courgette) which is certainly in season at the moment!

Waste not, want not.  After a busy week in the garden and harvesting all sorts of goodies, wastage is certainly not an option. Whether eaten fresh, snap frozen in its raw form, or transformed into a recipe – everything will be used, or stored for winter.

I’m looking forward to experimenting with a whole bunch of different zucchini recipes but for now, this loaf looked like a nice mix between a muffin and bread — and freshly made, so delicious!  The loaf keeps moist for several days and a nice toasted for breakfast too.

I’ve used the ‘spaceship’ zucchini, which has very pale skin and a novel flying saucer shape. The more traditional variety of zucchini of course looks more like a miniature marrow with dark green skin would make for a colourful ingredient we think, so that will be no doubt tested shortly!

These funny shaped guys as also known as pattypan squash, scalloped squash, scallopini – but zucchini or yellow squash works just the same.

Zucchini and Olive Loaf

Ingredients

• 250g of grated zucchini (courgette)
• 1 tsp salt
• 1 tsp minced garlic
• 1 ¾ cup flour
• 2 tsp baking powder
• ½ tsp black pepper
• 3 eggs
• 1/3 cup milk
• 1/3 cup olive oil
• ½ cup crumbled feta
• 8 sliced pitted olives

Method

1. Preheat oven to 180ºC.
2. Grate the zucchini, sprinkle with salt, toss and leave to drain in a colander (or a sieve with holes to drain off the excess water the salt will extract).
3. Meanwhile put garlic, flour, baking powder and black pepper in a large bowl and mix. In a separate bowl whisk egg, milk and olive oil. Combine the ‘dry’ with the ‘wet’ ingredients and gently fold together with a spatula.  Add feta and olives.
4. Squeeze out the juices from the zucchini and add zucchini to the mix. Fold together. This will resemble more of a solid batter than dough.  Spoon into a loaf tin, into oven and cook for approx. 45 mins.
5. Test with a skewer to ensure the inside is cooked. Better that it comes out with crumbs than soggy dough. When cooked, wait a few minutes before turning out on a cooling rack – and another 30 minutes to firm up before attempting to slice.

Enjoy!