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Matt Wilkinson's zucchini bread with quick pickled fennel and onion

Name: Matt Wilkinson's zucchini bread with quick pickled fennel and onion
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 2 small zucchinis; 100ml olive oil; 2 eggs; Finely grated zest of 1 lemon; 2 cups (300g) self-raising flour; 1/2 tsp bicarbonate of soda; 2 tbs raw sugar; 1/4 tsp each ground cinnamon and nutmeg; Soft marinated feta, fennel fronds and flat-leaf parsley leaves, to serve; 1 fennel bulb, thinly sliced; 6 spring onions with bulbs, thinly sliced; 1 cup (250ml) white wine vinegar; 1 cup (220g) caster sugar; 1/4 tsp saffron threads; 1 tsp chilli flakes

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by Matt Wilkinson

Chef and author

Feb 18, 2016

This bread is the perfect side for the middle of the table. Eat warm straight from the oven or toasted to your preference.

2 small zucchinis
100ml olive oil
2 eggs
Finely grated zest of 1 lemon
2 cups (300g) self-raising flour
1/2 tsp bicarbonate of soda
2 tbs raw sugar
1/4 tsp each ground cinnamon and nutmeg
Soft marinated feta, fennel fronds and flat-leaf parsley leaves, to serve

Quick pickled fennel and onion

1 fennel bulb, thinly sliced
6 spring onions with bulbs, thinly sliced
1 cup (250ml) white wine vinegar
1 cup (220g) caster sugar
1/4 tsp saffron threads
1 tsp chilli flakes

Method

1.

Preheat oven to 180°C. Grease and flour a 19cm x 8cm loaf pan and set aside.
2.

Grate the zucchini into a bowl, add 2 tsp salt and toss to combine. Set aside for 10 minutes, then rinse. Place zucchini in a colander set over a bowl for 5 minutes, squeezing to remove all liquid. Transfer zucchini to a bowl with oil, eggs and lemon zest. Set aside.
3.

In a separate bowl, combine flour, bicarb soda, sugar, cinnamon and nutmeg. Fold through the zucchini mixture until a sticky dough forms. Spoon into pan and bake for 1 hour-1 hour 10 minutes until a skewer comes out clean. Cool slightly in pan.
4.

Meanwhile, for the pickle, combine fennel, onions and 1 1/2 tbs salt in a bowl. Place vinegar, sugar, saffron, chilli flakes and 1 cup (250ml) water in a small pan. Bring to the boil over high heat, stirring until sugar dissolves. Pour over fennel and onion, and chill until ready to serve.
5.

To serve, slice warm zucchini bread, smear with feta and top with pickles, fennel fronds and parsley