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–+ servings
zucchini bread recipe

Zucchini bread recipe

Print Recipe
This delicious savory zucchini bread recipe is super easy to make and delicious topped with cream cheese and smoked salmon
Course Bread
Cuisine Healthy
Keyword feta, zucchini
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12 people
Calories 132
Author Simone

Equipment

  • 10-inch cake tin

Ingredients

  • 3 eggs
  • 1 courgette
  • 50 g flour
  • 150 g oat flour
  • 2 tsp baking powder heaped
  • 1/2 bunch dill
  • 150 g feta cheese
  • Salt & pepper
  • 150 g cream cheese
  • 150 g smoked salmon
Metric - Us customary

Instructions

  • Preheat the oven to 160˚C (320˚F). Grate the zucchini and wring out the moisture in a tea towel. You want to get as much moisture out of the shredded zucchini as possible.
  • In a bowl, mix the three eggs, flour, oat flour, baking powder and zucchini. Finely chop half the dill and cut the feta into small pieces.
  • Add to the dough and season with salt and pepper. Grease a 25cm (10-inch) baking tin with butter and line with baking paper. Pour the mixture into the tin and bake for 50 to 60 minutes until golden brown.
  • Prick the cake with a skewer to see if it is cooked through. If the zucchini bread is still a little pale on top after 50 minutes, you can turn the oven up to 200 degrees (400˚F) for the last 10 minutes. Remove from the oven and leave to cool, then remove from the tin and leave to cool further before slicing. Delicious with a generous spread of cream cheese, smoked salmon and the remaining dill.

Nutrition

Calories: 132kcal | Carbohydrates: 6g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.004g | Cholesterol: 68mg | Sodium: 373mg | Potassium: 115mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 353IU | Vitamin C: 3mg | Calcium: 142mg | Iron: 1mg