Take a break from the banana bread with this zucchini, chorizo and goats cheese loaf

Name: Savoury loaf recipe: zucchini, goats cheese and chorizo rye loaf
Yield: 1
Ingredients: 20.00 ml extra virgin olive oil; 1 brown onion, finely chopped; 2 dried (240g total) chorizo, finely chopped; 1/2 tsp caraway seeds, plus extra to scatter; 1 tsp cumin seeds, plus extra to scatter; 225g self-raising flour; 4 eggs; 4 medium (450g total) zucchini, grated; 150g dark rye bread, torn into 3cm pieces; 150g goat’s cheese, plus extra to serve; 60g cheddar cheese; Chopped chives, to serve

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https://healthimprovements.info/recipes/savoury-loaf-recipe-zucchini-chorizo/tzz4j3i9 — Zucchini, goat's cheese, chorizo and dark rye loaf

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by Jessica Brook

Oct 01, 2019

This savoury loaf is a whole meal in one.

1 tbs extra virgin olive oil
1 brown onion, finely chopped
2 dried (240g total) chorizo, finely chopped
1/2 tsp caraway seeds, plus extra to scatter
1 tsp cumin seeds, plus extra to scatter
1 1/2 cups (225g) self-raising flour
4 eggs
4 medium (450g total) zucchini, grated
150g dark rye bread, torn into 3cm pieces
150g goat’s cheese, plus extra to serve
1/2 cup (60g) grated vintage cheddar
Chopped chives, to serve

Method

1.

Preheat oven to 180°C. Lightly grease a 20cm x 10cm x 8cm deep loaf pan and line with baking paper, with 2cm overhanging on each side
2.

Heat oil in a medium non-stick frypan over medium high heat. Add onion, chorizo, caraway and cumin seeds and cook, stirring occasionally, for 4 minutes or until golden. Set aside to cool slightly.
3.

Place the flour, eggs and zucchini in a large bowl and mix to combine. Add the bread to the chorizo mixture and mix. Add both the cheeses and fold to combine.
4.

Spoon into the prepared pan, smoothing the surface with a butter knife. Scatter with pepper, salt, extra caraway and cumin. Bake for 1 hour 15 minutes or until a skewer inserted in the centre comes out clean. Set aside to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
5.

Cut loaf into slices. Spread extra goat’s cheese and top with chopped chives to serve.