Jamie Oliver’s Cheesy Zucchini Bread
I made this a little while ago when I purchased piles of glorious zucchinis from The Farmgate at Marrickville markets. Great little recipe to use up a few zucchinis.
The dough is really sticky so be prepared and don’t over flour to compensate. I also didn’t add enough salt and it needs it. The original recipe calls for thyme, I didn’t have any, but if you did it firmly tips the bread into savoury territory, which is funny cause I ended up eating it toasted with honey and salt! Random I know! This bread lasted really well and I found, was awesome toasted.
Recipe: Cheesy Zucchini Bread
- 3 medium zucchini, grated
- 1 sachet (7g) of yeast
- 500g strong flour
- about 300ml water
- 1 tbs sugar
- 1 level tbs of salt
- 2 small handfuls of grated cheese (whatever you have on hand)
- In a large bowl, pour in your flour, make a well
- Pour in half the water, then add the yeast, sugar and salt, and zucchini and stir to combine (use a butter knife or mixer with doughhook) Mix well and only add extra water if necessary. The zucchini is very wet, so it may not need anymore.
- Mix until you get doughy, add the cheese, then knead for 5 or so minutes.
- Oil your hands, and gently shape your dough so it’s surface is covered with the oil. Cover with gladwrap and allow to prove in a warm, draught free place for about 30 minutes or until doubled in size.
- Punch it down, then throw it in an oiled and flour dusted loaf tin, or leave free form on a tray, and let it prove again for about 30 minutes.
- Preheat oven to 180°C
- Bake for about 30 minutes until crusty or it makes a hollow sound when you tap it.