If you've had a look through our recipes, you'll know that we love cooking with zucchini. It's such a versatile veggie, and a great source of dietary fibre.
1 ½ cups Flour
1 tsp Baking powder
3 Eggs (whisked)
¼ cup Olive oil
2 tbs Water
1 cup Cheddar cheese
1 tsp Mixed herbs
Preheat your oven to 175°C and line your baking tin with baking paper.
Grate the zucchinis onto a paper towel over a bowl to absorb excess water from the zucchini. Leave for 15 minutes or so.
In a separate bowl, combine the sifted flour and baking powder together.
Whisk the eggs, water and olive oil together in another smaller bowl until frothy, then add the drained zucchini and cheese and give it a good mix.
Add the zucchini mixture to the flour and lightly fold until it is just combined, making sure it’s not over worked or your bread will come out tough and hard.
Pour to batter into your prepared tin and bake for 45 minutes (until knife comes out clean).
Once ready, remove and let it sit for 5-10 minutes, then serve by itself or with some protein.