Wednesday, September 08, 2010

Zucchini, Goat Cheese and Herbs Savory Bread

Another one of Elvira’s delicious savory bread! This one I have made more than once, usually in the summer when the zucchini and herbs are plentiful. It is a nice dish for a quick weeknight meal, and you can even prepare ahead of time which makes it even better. Totally helpful to come home from soccer practice and have something delicious waiting for you, no?!!

Just as with the sun-dried tomatoes bread the combination of flavors here is delicious, plus tell me: what doesn’t taste good with goat cheese??? Goat cheese is one of my favorite cheeses and here it really shines with the herbs, totally delicious!

Easy and simple to make, so much so that I am even going to keep this post short so you can go ahead and make it yourself, I am sure it is going to be fast and so rewarding that just like us you will be making this over and over, for many summers to come!



And, for my Brazilian friends, you can see the recipe in Portuguese over at Elvira's blog by clicking here!

Since we are back in school I also made some in fun shapes and froze to use in future lunchboxes! yum!

Zucchini, Goat Cheese and Herbs Savory Bread

(adapted from Elvira’s Bistro)

100 grams all purpose flour

100 grams whole wheat flour

1 teaspoon baking powder

3 eggs

50 grams grated parmesan cheese

50 ml extra virgin olive oil

150 ml milk

100 grams goat cheese, chopped or crumbled into chunks

3 tablespoons chopped herbs (I used basil, parsley and oregano)

1 zucchini, grated

Salt and pepper to taste

Preheat oven to 350F. Grease and flour a loaf pan.

In a large bowl mix the flours, baking powder, a bit of salt (1/3 teaspoon) and pepper. Add the eggs, olive oil and the milk and mix together until you have a smooth batter. Add the grated zucchini, grated parmesan cheese, herbs and goat cheese and mix gently with a wooden spoon until all is incorporated.

Pour batter into prepared pan and bake at 350F for about 40 to 45 minutes until golden, or until a toothpick (or the tip of a knife) inserted in the center comes out clean. Let it cool for about 10 minutes in the pan before unmolding. Let it cool before serving.

1 comment:

NYgirl@heart said...

This bread looks great!! I've been trying to find a new way to eat my zucchinis and I've made about 4 "sweet" zucchini breads already. Can't wait to try it!