Savoury zucchini bread with KANZI® apple, walnuts and pieces of goat’s cheese

  • 12 portions
  • Preparation time: 20 minutes
  • Oven time: 55 minutes
  • Resting time: 30 minutes

INGREDIENTS

  • 1 zucchini

  • 1,5 tsp salt

  • 1 KANZI® apple

  • 3 eggs

  • 2 tbsp pesto

  • 100 ml milk

  • 250 g wheat flour

  • 10 g baking powder

  • 100 g grated cheddar

  • 50 g walnuts

  • 125 g goat’s cheese

  • optional: fresh basil and extra pesto

INSTRUCTIONS

  1. Heat the oven to 170°C.
  2. Roughly grate the zucchini. Sprinkle with 1 tsp salt and give it a good shake. Leave to absorb for 15 minutes and scoop into a sieve. Use a ladle to press as much moisture as possible into a mixing bowl.
  3. Meanwhile dice the KANZI® apple into 1 ½ cm cubes.
  4. Add the eggs to the zucchini juice and loosely beat with the pesto and milk.
  5. Sieve the flour, the remaining salt and the baking powder into the egg mixture and whisk until smooth. Stir in the cheddar, grated courgette and walnuts and crumble over the goat’s cheese. Add the diced apple and mix well. Line a 25 cm loaf tin with baking paper and distribute the mixture over the base of the tin. Bake the zucchini bread for about 55 minutes in the oven. To know if the bread is cooked, insert a wooden skewer. When it comes out clean, it’s ready.
  6. Leave the bread to cool for 15 minutes in the tin. Use the baking paper to remove the bread from the tin, and cut into slices. Delicious served with some extra pesto and fresh basil leaves.

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