Cheese and Olive Zucchini Bread; no eclipse this time

This is my new favorite thing to do with zucchini.

I’m done with baking sweet zucchini breads with Chocolate or Lemon or Fall Spices.

It’s cheese and olives and herbs from now on.

Seriously…. This was really excellent.

The French actually use the word ‘cake’ – not to describe a sweet treat with frosting but for a small, savory loaf of bread studded with herbs, cheese, olives, ham, bacon, etc. One can buy them at the deli counter in the supermarket. A slice of one is perfect with soup or salad.

This is my version – with zucchini. (I’m not certain how the French would react to that…. )

It’s based on a recipe I found online: Savory Zucchini Bread

I used green zucchini and white cheddar.

Cheese and Olive Zucchini Bread

Total time: 60 minutes

Ingredients

  • 3 eggs
  • 1/3 cup olive oil
  • 2 tbs water
  • 1 tbs sugar
  • 1 1/2 cups flour
  • 1 1/2 tsp baking powder
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 11oz (330gr) shredded zucchini / summer squash, about 2 cups, use large holes on grater
  • 3oz (90gr) cheddar cheese, cut into small cubes, about 2/3 cup
  • 2oz (60gr) green, stuffed olives, sliced, about 1/2 cup
  • 1 tbs fresh chives, chopped

Savory Zucchini Bread

Instructions

  • Shred zucchini, place in a colander and toss with salt. Set aside to drain for 15  – 20 minutes..
  • Preheat the oven to 350°F (175°C).
  • Butter 1 large loaf pan (9×5), then line the bottom with wax or parchment paper, butter the paper and dust with flour.
  • Combine flour, sugar, paprika, and baking powder. Set aside
  • In a large bowl whisk eggs, water and olive oil until light and frothy
  • Gently squeeze most of the moisture out of the zucchini.
  • Add the zucchini to the eggs and stir to combine.
  • Add the olives, cheese, chives and dry ingredients to the zucchini mixture and stir gently until just starting to combine.
  • Spoon into loaf pan and bake 40 – 45 minutes until toothpick inserted in center comes out clean.
  • Remove from oven and let rest for at least 10 minutes.
  • Remove from pan and cool completely before slicing.

Print Recipe

I missed the eclipse.

According to the internet we had a 2 second window of opportunity to view a teeny-tiny sliver of moon just barely touch the bottom of the sun as it slipped below the horizon.

I can’t imagine how we missed it, but we did.

So here’s another sunset.

They last longer.

I have seen one eclipse here…. by accident.

I was out working in the garden, as usual. It was a beautiful, bright, sunshine-y day. Then it started to get dark.

I looked up expecting to see a big black cloud, but, no, the sun was still shining brightly.

I looked around and there were still shadows on the ground.

Hmmmm…..

It was getting darker – not dark so much as dim.

And dimmer.

It was getting to be very weird and a bit creepy.

Just when I was ready to run around shouting that the sky was falling a friend stopped by. He came dashing up waving glasses and shouting that we were missing the eclipse.

Eclipse?!?!?

Yes, eclipse.

Ahhhhh….. Now it all made sense.

Between his shared glasses and mon mari‘s welding mask we managed to view the partial eclipse.

I wish I had known about it and been prepared.

On the other hand, it was kind of cool the way it happened.

One last photo – as long as I’m doing pretty stuff. Here’s our cow trough this year:

I think we may have finally figured out the right plants for it….

Now I have to go water…..

I hate August heat waves.

Last update on August 23, 2017


10 thoughts on “Cheese and Olive Zucchini Bread; no eclipse this time”

  1. I know I’ve mentioned before that I’m not a squash person. Pumpkin pie/bread/cookies…okay. Anything else and I’m just not a fan. I’ve made zucchini bread a couple times, when I’ve had zucchini forced on me and I didn’t want to toss it. But this! Who’d have thought? This, I’ll try 🙂

    I finally saw most of an astronomical event living out here with the eclipse until…yes, got to the apex and bingo! Here comes the cloud cover and there goes my event. *sigh*

    Did you see the pictures online of the eclipse through the trees? The shadows of the leaves on the ground? Beautiful!

    • I remember having traditional zucchini bread in the US – and thinking ‘Why bother?’ This is good 😉 I did see those photos – amazing. We had a lunar eclipse a few summers ago – cloudy.

  2. This zucchini bread is outstanding! Who woulda thought? I’ll be making it next weekend.
    Saw the total eclipse in Oregon, diamond ring and all. It was spectacular.

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