Zucchini and carrot bread
easy
120 mins
120 mins
Ingredients
- 300 g Courgette
- 125 g Carrots
- 50 g Pumpkin seeds
- 150 g medieval Gouda cheese
- 5 Eggs (size M)
- 300 g Flour
- 1 coated Tsp Baking Powder
- 1 TEASPOON Salt
- 100 ml Oil
- 7-10 Tbsp Fat and breadcrumbs
- 7-10 Tbsp Aluminium foil
Directions
- 1
Clean, wash and roughly grate the zucchini and carrots. Spread the zucchini and carrots on kitchen paper and dab dry. Roast pumpkin seeds in a pan without fat, remove from the pan and let cool. Coarsely grate cheese. Beat the eggs with the whisk of the hand mixer until thick. Mix flour and baking powder and stir into the eggs. Add salt, oil, zucchini and carrots and also stir in.
- 2
Add cheese and pumpkin seeds and mix in. Pour the dough into a greased, breadcrumbed box form (25 cm long, 12 cm wide, 6.5 cm deep, 1.5 litre capacity) and bake in a preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 60 minutes. Then turn the temperature down (electric oven: 175 °C/ gas: level 2) and bake for another 20-25 minutes, covering the bread with aluminium foil if necessary. Remove from the oven and leave to cool on a grid in the mould. Turn out of the mould. Results in about 20 slices
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