Flowery Zucchini Loaf
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Ingredients
for
6
- Ingredients
- 1 Tbsp sunflower oil (for greasing)
- 2 medium Zucchini (finely sliced)
- 1 ⅔ cups self-rising flour
- ½ cup olive oil
- 1 cup Parmesan (finely grated)
- 2 large eggs (beaten)
- ½ tsp dried thyme
- thyme (leaves removed)
- begonia petal
- thyme (to garnish)
- salt
- peppers
Preparation steps
1.
Pre-heat the oven to 170°C | 325F | gas 3. Grease and line a 900 g | 2 lb loaf tin with greaseproof paper and a little sunflower oil.
2.
Prepare the batter by combining the flour, dried thyme and Parmesan with some seasoning in a large mixing bowl.
3.
Whisk in the olive oil and eggs and beat until smooth. Fold in the courgette, thyme leaves and begonia flowers until just combined.
4.
Spoon into the prepared loaf tin and tap a few times on a work surface to level the batter.
5.
Bake for 35-45 minutes until golden on top and a cake tester comes out clean from the centre.
6.
Remove from the oven and leave to cool in the tin for 10 minutes before turning out onto a wire rack to finish cooling.
7.
Once cool, cut a few slices from the cake and arrange with the rest of it on a plate. Garnish with the sprigs of thyme and any leftover begonia flowers.
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