Whole Wheat Sun-Dried Tomato and Zucchini Bread

Sometimes, I get an idea in my head and it can’t be shaken. I crave a specific thing and then I just HAVE to go to the store and get the ingredients.

Often, by the time I’ve pushed around the shops, bought the ingredients and sweated over the oven, my enthusiasm has waned slightly.

Not this time.

This time, I had to make some zucchini bread. Actually – I’ll say this right now – I feel weird calling it zucchini at all. To me, it will always be called a courgette. Sorry, America, that’s just how us Englishers roll.

But, for some reason, when it comes to the savoury bread kind, “zucchini” just seems to fit perfectly. And I think I may be weirded out if I went into a Starbucks and saw something called Courgette Bread. It just sounds….wrong.

This recipe is very simple and totally delicious, especially when eaten still warm so that the butter melts on it.

You’re going to want to grate your zucchini first and try and drain as much of the moisture out of it as you can, either by leaving it to sit in a colander or by placing it on kitchen paper and patting it dry.

Then, in a separate bowl, combine the eggs, oil and milk.

Stir in the dry ingredients and combine and then add the zucchini, cheese and sundried tomatoes.

Pour the batter into a loaf tin and then sit back and marvel in the fact that for once, you managed to fulfill a craving without too much hassle.

When it comes out of the oven, it may look too pretty to eat, but try and choke it down as an accompaniment to breakfast/brunch or even with soup or a salad at lunchtime.

Whole Wheat Sun-Dried Tomato and Zucchini Bread

Recipe by Julia

Servings

8

servings

Prep time

15

minutes

Cooking time

50

minutes

Ingredients

• 1 cup grated unpeeled zucchini

• 1 tsp salt

• 1 1/2 cups whole wheat flour

• 1 tbsp baking powder

• Freshly ground pepper

• 2 eggs, beaten

• 1/4 cup olive oil

• 1/2 cup milk

• 1/2 cup grated Parmesan cheese

• 4 sundried tomatoes (from a jar), chopped

Directions

• Preheat the oven to 350F (180C) and grease a loaf tin with butter or cooking spray.
• Grate the zucchini into a bowl and add the salt. Transfer to a colander to drain or place on a couple of sheets of kitchen towel and pat to remove excess liquid.
• In a separate bowl, combine the eggs, milk and oil. Add the flour, baking powder and a good shake of pepper. Stir to combine.
• Add the zucchini, cheese and sun dried tomatoes to the bowl and combine until all of the ingredients are well-mixed.
• Spoon the batter into the loaf tin and smooth to even the mixture to every corner. Bake for around 50 minutes, or until a skewer inserted into the centre comes out clean.
• Let cool for a couple of minutes in the tin and then turn out onto a cooling rack until ready to serve.