.5 tspn grated nutmeg
1 tspn salt
.5 tspn chili flakes
.5 c Parmesan, finely grated
.5 red onion, finely diced
2 tspn marjoram, finely chopped
100 g butter, melted
.75 c sour cream
3 eggs, lightly beaten
.75 c milk
3 medium zucchinis, grated
Preheat oven to 180˚C. Butter and flour well a 26.5 cm x 10.5 cm loaf pan, line the base.
Sift the flour, salt and nutmeg into a bowl, add chili, cheese, onion and marjoram. Gently work through using your fingers.
Combine the butter, cream, eggs, milk and zucchinis, add and stir gently but thoroughly through the flour mixture. Transfer to the prepared loaf tin and bake for 35 to 45 minutes, until golden and a skewer test indicates it is cooked. Remove from oven, rest for 10 minutes and turn out onto a cooler.
Eat whilst still warm from the oven, makes a delicious lunch or supper served with roasted cherry tomatoes, and labneh.
This loaf is excellent made with equivalent amounts of grated raw sweet dry pumpkin as replacement for the zucchini. Very good served with pumpkin soup...see image below.