Kitchen Stories: Bacon & Gruyere Zucchini Bread

Savory cake with zucchini, gruyere and bacon. Fluffy, moist, inflatable and with great flavors. It is delicious, served hot from the oven or even cold. It has the texture of a regular cake, but the flavors are naturally savory. A really simple and easy recipe with a relaxed process, without a mixer and a single pot for the sink! Suitable for young people in student life but for a light meal or brunch.
As you can see, they are also done like these muffins here. It is very nice and practical to take them with you for snack, party, school and other outdoor activities. It's really multi-purpose.
Yours!

work: 15′

time: 1h:30′

very easy:

★Click with your mouse on the images to learn more.

Announcement New Book Release

With great pleasure we inform you that issued the New Book of Kitchen Stories titled «Μεζέδες». It includes a collection of 45 savory recipes for easy and practical everyday food solutions but also quick finger foods for festive table or buffet.

Excerpt from the introduction:
«Αναρωτιέμαι συχνά που είναι το απόγειο της μαγειρικής. Είναι τα πιο φρέσκα υλικά, οι πιο πολύπλοκες γεύσεις είναι το καθημερινό ή το σπάνιο; Δεν είναι τίποτε απ΄όλα αυτά. Το απόγειο δεν είναι ούτε η κατανάλωση του φαγητού ούτε το μαγείρεμα, αλλά η προσφορά του φαγητού και η συντροφικότητα…»

Email Contact & orders: kitchenstories08@gmail.com or order online at amazon.

Ingredients (~8 slices)

4 eggs
120ml (4.1 floz) vegetable oil (corn oil)
1 metering zucchini cup shredded or crumb from emptying zucchini
100g (3.5oz) gruyere cheese grated
150g (5.3oz) fried bacon
2 tbsp parsley finely chopped
6 tbsp milk
200g (7.1oz) self raising flour
1 tsp baking powder
½ tsp soda
1 tsp salt & 1 tsp pepper

In a large bowl, pour the eggs and the oil. Beat for 5 minutes with the egg beater to homogenize.
Add the sieved flour, along with the baking powder, soda, pepper and salt, always mixing with the egg beater to make a slurry.

In the bowl with the mixture add grated cheese, chopped bacon and chopped parsley and milk. Mix well.

Empty the bowl mixture in a buttered and non-stick loaf tin 12×22cm (4.7×8.7in).

Carefully lay the surface with the spatula.

Bake in preheated air oven at 170℃ (338℉, Gas Mark:3.5) for 1h:15'. You try with a toothpick to come out clean. Remove the form from the oven, let cool for 15' and pick up the non-stick paper to remove the cake from the form. Let it become lukewarm and cut.