Savoury zucchini bread

This savory zucchini bread was at first an experimental recipe. I wanted to prepare something savor for a bake sale at work. I kind of mixed whatever I had in the fridge and ended up with this beauty. To my surprise the result was wonderful and when I brought the cake at work everyone was asking me for the recipe. I tried hard to remember everything, wrote it down, baked it once again, took some photos and Voila 🙂

 Ingredients

•  1 & 1/2 cups whole wheat flour
• 1/2 cup polenta
• 1 tsp salt
• 1 tsp oregano
• 2 tsp baking powder
• 2 medium zucchini
• 2 medium eggs
• 1/2 cup yogurt
• 50 g butter – room temperature
• 1/4 cup olive oil
• 1/2 cup olives pitted
• 50 g hard cheese
• 50 g feta cheese
• 1/2 cup sunflower seeds + 1 tbs to sprinkle on top
• 2 tbs oatmeal to sprinkle on top

 Directions

1. Mix the room temperature butter, with olive oil until you create a homogeneous mixture
2. Cut the feta cheese and hard cheese in small cubes and add them at the butter and oil mixture.
3. Beat the eggs, great the zucchini in the cheese greater and add them at the cheese mixture.
4. In another bowl mix the flour, salt, polenta, oregano, sunflower seeds and baking powder.
5. Mix the two mixtures, until the batter is formed.
6. Pour the batter in the pan which is previously buttered. – I used a standard loaf pan and a muffin pan.
7. Sprinkle some seeds and oatmeal flakes.
8. Bake in the preheated oven at 180 degrees Celsius, until a toothpick comes out clean.
9. For the muffin tins it takes about 15-18 min, while for the loaf form it takes around 35-40 min.
10. Bring out the oven and let it cool in the pan for 10 min, then remove from the pan and wait around 5-10 min before cutting it.

Enjoy 🙂