Brown Butter Zucchini Loaf

Ingredients:

3 cups grated and drained zucchini

2 cups self-raising flour

½ cup of instant polenta

150grams butter

1 cup grated cheddar cheese

½ cup of finely chopped spring onion

1/2 cup of Greek yoghurt

2 eggs, beaten

1 tbsp of finely sliced lemon peel

1 cup of chopped herbs - dill & parsley are perfect options

A sprinkle of pepitas to go on top

+ 1 tub of Herby Quark to spread on finished loaf slices

METHOD:

Preheat the oven to 180°C (160°C fan-forced). Grease and line a standard loaf tin with baking paper.

Grate the zucchini, then squeeze out as much excess moisture as possible using a clean tea towel. This step is important to avoid a soggy loaf.

Place the butter in a small saucepan over medium heat. Cook until melted and foamy, then continue cooking until it turns golden brown and smells nutty. Remove from the heat, sprinkle in lemon peel slices and allow to cool slightly.

In a large bowl, combine the self-raising flour, instant polenta and grated cheddar. Stir to evenly distribute.

In a separate bowl, whisk together the beaten eggs, Greek yoghurt and cooled brown butter.

Add the drained zucchini, chopped spring onion and fresh herbs to the dry ingredients. Pour in the wet mixture and gently fold everything together until just combined. Do not overmix.

Spoon the batter into the prepared loaf tin and smooth the top. Sprinkle with pepitas.

Bake for 50–60 minutes, or until golden on top and a skewer inserted into the centre comes out clean.

Allow the loaf to rest in the tin for 10 minutes before transferring to a wire rack to cool slightly. Slice and serve warm with a generous spread of Schulz Herby Quark.