Ingredients
The following ingredients have 4 Servings
- 2 cups grated zucchini (, packed (2 medium zucchinis, 380g / 13 oz grated))
- 3/4 tsp salt
- 8 slices Swiss cheese ((200g / 6.5 oz) (Note 1))
- 1 1/4 cups / 315 ml milk ((any, I use low fat))
- 1/4 cup / 45 g melted butter (, unsalted)
- 2 tbsp canola oil ((or vegetable or other neutral flavoured oil))
- 2 eggs
- 2 small garlic cloves (, crushed)
- 1 tsp white vinegar
- 2 1/4 cups / 335g plain / all purpose flour
- 2 tsp baking powder ((Note 2))
- 1/2 tsp baking soda ((bi-carb) (Note 2))
- 1/2 tsp salt
Instruction
- Use a standard box grater to grate the zucchini. Measure out 2 cups, place in bowl, sprinkle with salt, use fingers to disperse. Leave for 20 minutes.
- Squeeze handfuls to remove excess water and place zucchini in a bowl. Set aside.
- Preheat oven to 180°C / 350°F (all oven types).
- Butter and line a loaf pan (Note 3)
- Place Dry ingredients in a bowl. Whisk to combine.
- Place Wet Ingredients in a bowl. Whisk to combine.
- Make a well in the centre of the Dry ingredients. Pour in Wet. Mix quickly until flour is incorporated (Note 4).
- Quickly stir through zucchini.
- Spread 1/3 of the batter in the loaf pan. Top with 4 slices of cheese.
- Spread with batter, top with 4 slices of cheese, then finish with remaining batter. Smooth top.
- Bake for 50 minutes or until a skewer inserted into the centre comes out clean.
- Optional: Brush top with a bit of melted butter.
- Cool in the pan for 10 minutes then transfer to rack to cool. Cool for at least 20 minutes before slicing.
- Store in a container (Note 5 for humid weather warning!)
