Savory Zucchini Loaf
Great summer savory cake. Ideal for a picnic as it is very portable.
Makes
Serving size
Ingredients
½ cup (67 grams) hazelnuts, whole
2 tablespoons and 5 tablespoons olive oil, divided
1 small (100 grams) zucchini, diced
¾ cup (40 grams) sundried tomato, not reconstituted, chopped
3 small eggs
½ cup milk
1 cup flour, white all purpose
2 teaspoons baking powder
¼ teaspoon black pepper
⅔ cup (80 grams) mozzarella cheese, part skim milk, low sodium, cubed
¼ cup basil, cut in ribbons
¼ sea salt (optional, not used in nutrient analysis)
Special Equipment
9-inch loaf pan
Instructions
- Preheat oven to 350°F
- Toast the hazelnuts in a hot skillet at medium heat. Remove, chop and reserve.
- Add 2 tablespoons of olive oil to the same skillet and sauté the diced zucchini at a medium heat for 5 minutes.
- Place the chopped sundried tomatoes in a small bowl. Cover with hot water for 10 minutes or until softened. Drain and set aside.
- Whisk 3 eggs in a large bowl. Add milk and beat it together.
- Incorporate the flour and baking powder, mixing until the batter is smooth.
- Add the remaining 5 tablespoons olive oil, salt, if using, and pepper. Mix well.
- Add the sundried tomatoes, mozzarella, basil, zucchini and hazelnuts, and mix delicately with a spatula one more time.
- Spray a loaf pan with cooking spray. Pour in the batter.
- Bake for 45 minutes or until a toothpick comes out clean.
- Cut in slices and serve warm or at room temperature.
Cooking Tip
This recipe keeps well overnight, so it can be made the day before. It can also be reheated just before serving if you prefer it warm.
Recipe Contributed by FamilyCook Productions
Your support goes further with AKF
Your donation allows AKF to support people wherever they are in their fight against kidney disease – from prevention through transplant. For more than 50 years, we have fought on all fronts for millions of people impacted by kidney disease.
Donate today to support our work
