Za’atar is a middle eastern spice mix and brings a really nice herby hum of flavour to the earthy green zucchini bread. Lather some almond butter or real Irish butter on a toasted slice of this 💫
Makes a 2 lb loaf
- 1 medium sized zucchini, grated
- 225g extra course wholemeal flour
- 125g strong white flour
- 25g shelled pistachios, roughly chopped
- 25g sunflower seeds
- 1 tsp za’atar
- 100ml milk
- 150ml olive oil
- 50g natural yoghurt
- 2 eggs
- salt & pepper
Firstly begin by preheating your oven to 200°C and line a 2 lb loaf tin with parchment paper.
Sieve both of your flours into a large mixing bowl and add the pistachios, sunflower seeds, za’atar and season with salt & pepper. Squeeze the moisture out of the grated zucchini using kithen paper towel. This should leave you with a noticeably smaller amount of the veg (reduced about a 1/3 in size) and a much drier feel to it.
In a measuring jug, measure out the olive oil, milk and yoghurt and mix this well. Separately, whisk the two eggs until pale and frothy. Gradually add the milk and olive oil mixture to this, whisking after each addition.
Make a well in the centre of your large mixing bowl and pour the wet ingredients in the centre. Being careful not to over mix, use a wooden spoon to incorporate it all well.
Pour this into your lined loaf tin and bake in the oven for 55 minutes, until an inserted metal skewer comes out clean.
Leave to cool completely on a metal wire rack before slicing!