Nuke-the-Zuke Quick Bread

I wanted to celebrate World Day 2009 by making a bread that could be mixed, baked and put on the table in less than an hour (with less than 10 minutes of actual busy work). I also wanted to demonstrate that fast food doesn't need to be junk food, so I used 100% whole wheat flour (I chose white whole wheat which is as nutritious as regular whole wheat but much lighter).

Since so many quick recipes rely on meat or meat products, I wanted this bread to be vegetarian (albeit not vegan as I could never ever renounce eggs and cheese). So I chose zucchini, a quick cooking vegetable - which I washed without peeling it, sliced and nuked for 4 minutes in the microwave. To make sure this quick bread was packed with enough protein to make it a main course for a family with teenagers, I used eggs, goat cheese and yogurt (as well as a tiny amount of almond milk) and to make it fun, I spiced it up with some "piment d'Espelette" brought back from France last spring. Paprika - hot or regular - can be used instead. The result is a colorful and flavorful savory bread which can be eaten hot, warm or cold, on its own or accompanied by a bowl of soup or a salad. Excellent at room temperature with a side dish of diced zucchini sauteed in olive oil and splashed with lemon juice!

Bottom of the bread

Ingredients (for 6 servings): 250 g white whole wheat flour (I used Trader Joe's) 100 g fresh goat cheese (from Trader Joe's again), crumbled 125 g plain yogurt (I used sheep milk yogurt from the farmers market but regular yogurt would be fine) 4 tbsp extra virgin olive oil 200 g zucchini, unpeeled, washed, sliced and steamed for 4 minutes in the microwave 2.5 tsp aluminum-free baking powder 60 g milk (I used almond milk but regular milk would be just fine) 7 g piment d'Espelette (or paprika) pinch of salt

Method:

1. Turn on the oven (350F/180C)
2. In a large bowl, mix flour, baking powder, salt and piment d'Espelette (or paprika)
3. In a smaller bowl, thoroughly mix (with a fork) goat cheese, yogurt, eggs, olive oil and milk
4. Spray a bread pan with oil
5. Place a handful of zucchini slices in a row on the bottom of the pan (in case you decide to serve the bread upside down)
6. Pour the egg and cheese mixture into the bowl containing the dry ingredients
7. Mix gently until incorporated
8. Add the zucchini
9. Pour the batter into the bread pan and bake for 45 minutes or until a tester or cake knife comes out clean
10. Serve hot, warm or cold. Enjoy!

Nuke-the-Zuke Quick Bread was sent to Zorra for the 2009 bread roundup she is kindly hosting on her beautiful blog.