Delicious Zucchini Bread
Featuring Seasoned Salt, Spanish Paella Spice, Egyptian Cashew Dukkah, and Pomegranate Fig Balsamic Vinegar
Ingredients:
2 large zucchini, grated
1 tsp Seasoned Salt
1 1/2 cups GF Self-rising Flour or All Purpose Flour and 1 tsp Baking Powder
2 spring onions, thinly sliced
1 tsp Spanish Paella Spice + 1 tsp extra
finely grated zest of 1 lemon
2 large eggs
1/3 cup melted, butter
1/3 cup milk
250 g/.5 lb cream cheese or feta, cut into tiny pieces
2 tbsp pepitas
Egyptian Cashew Dukkah
Pomegranate Fig Balsamic Vinegar
Directions:
Preheat oven to 180/350. Grease and line baking dish.
Toss the zucchini with Seasoned Salt; let set for 10 mins. Squeeze moisture from zucchini and pour out excess liquid.
Stir together the flour, spring onion, Spanish Paella Spice, and lemon zest. Whisk together the eggs, milk, and butter in a separate bowl; stir into the dry ingredients, then stir in zucchini. Fold in three-quarters of cheese. Spoon into prepared pan.
Sprinkle pepitas and remaining cheese and Spanish Paella Spice on top. Bake for 30-35 mins or until cooked through. Let cool for 15 mins in dish before transferring to cooling rack.
Serve warm or cold. Great as a snack or with a salad as a meal. As a snack, dip into Pomegranate Fig Balsamic Vinegar, then into the Dukkah for a sensational taste treat.
