Recipe : Zucchini bread with parmesan

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Are you in the mood for a fresh appetizer, a nice aperitif which exhudes summer? This zucchini parmesan bread will work wonders. A simple but delicious vegetable cake! In addition, the recipe is 100% vegetarian!

Preparation time: 20 min
Cooking time: 50 min
Serves: 6 people
Meal cost: $

Meal course: Appetizers
Loaf
Starters
Cold Starters
Vegetables
Posted by: guillaume
Posted on: Sunday June 11th, 2017

Ingredients

Metric US

Zucchini: 300 grams; 10.6 ounces
Flour: 200 grams; 1.43 cups
Parmesan cheese: 200 grams; 7.07 ounces
Eggs: 3; 3
Olive oil: 10 centiliters; 0.5 cup
milk: 10 centiliters; 0.42 cup
baking powder: 1 packet; 1 packet
Fresh basil: 1 packet; 1 packet
garlic cloves: 3; 3
Unsalted butter: 20 grams; 0.09 cup
salt, pepper: 2 Pinches; 2 Pinches

Preheat the oven to 180°C (356 °F).
Lavez les courgettes. Râpez-les et faites-les dorer à la poêle avec une noisette de beurre.
In a large bowl, beat the eggs and add the oil and milk. Season to taste and mix.
Grate the Parmesan and chop the basil and garlic.
Add the yeast and flour to your egg, oil and milk mixture a little at a time, mixing constantly to avoid lumps. Then add the zucchini, parmesan, basil and minced garlic. Mix well.
Butter and flour your cake pan and add the mixture. Bake for 50 minutes. You can check if the cake is ready by pricking it with a knife. If the blade is dry, you can take the cake out of the oven!
Enjoy it hot with a salad or cold with a mayonnaise for the aperitif.