Zucchini & brown butter bread

SERVES 4—6

400g (3 cups) coarsely grated zucchini, plus very thinly sliced strips for topping 1 teaspoon salt flakes, plus

extra for sprinkling

150g butter, melted, plus

extra for greasing

100g (1 cup) grated cheddar 3 spring onions, finely sliced 3 tablespoons chopped parsley 125g (½ cup) plain or Greekstyle yoghurt

2 eggs, beaten 300g (2 cups) self-raising flour

(gluten-free will work here) 180g (1 cup) instant polenta

(or cornmeal) 1 good rasp nutmeg Freshly cracked black pepper,

to season

2 tablespoons olive oil, plus

extra for drizzling

40g (¼ cup) pumpkin seeds Zucchini flowers, to garnish

(optional)

1 Preheat the oven to 160°C. Grease and line a 20cm square cake tin, baking dish or two loaf tins.

2 Pop the grated zucchini in a large bowl lined with a clean tea towel and sprinkle with salt flakes. Allow to sit for 5—10 minutes, then twist the tea towel into a swag and squeeze to draw out as much liquid as possible. Pour out the liquid and return the zucchini to the bowl.

3 Mix the melted butter, cheese, spring onion and parsley through the drained zucchini, then add the yoghurt and beaten eggs.

4 In a separate bowl, combine the flour, polenta, nutmeg and a good grinding of black pepper. Add half the flour mixture to your zucchini mixture and stir to combine. Add the remaining flour mixture and stir again until everything is incorporated. If using gluten-free flour, feel free to overmix to your heart’s content, but be a bit more conservative if using regular flour.

5 Pour the batter into your chosen vessel. Drizzle the olive oil over and smooth out with a spatula. Decorate with thinly sliced zucchini strips, giving them an extra drizzle of olive oil.

6 Bake on the middle rack of the preheated oven for 15 minutes. Remove the tin from the oven, sprinkle the pumpkin seeds and some extra salt flakes over the top, and arrange the zucchini flowers on top, if using. Bake for another 35—40 minutes, or until a skewer comes out clean. Allow to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely before cutting.

NOTE This slice keeps best in an airtight container in the fridge and will be good for at least a week. Popping a piece in the toaster or oven to crisp up will give it new life and is delicious with a dab of butter.