SKILLET BAKED ZUCCHINI BREAD
1 and 1/2 cup gluten free flour or a mixture of oat, corn and potato flour
1 teaspoon sea salt
1 teaspoon baking soda
1 teaspoon double-acting baking powder
1/2 teaspoon black pepper
1 cup (2 small zucchinis)  coarsely grated well-scrubbed zucchini – preferably green and yellow
½ cup coarsley grated carrot
1 tbs  finely chopped fresh basil leaves
1 tbs fresh oregano, leaves only
4 tbs minced Italian parsley
4 tbs minced scallions green part
1 cup crumbled greek sheep feta
1/2 inch piece of red jalapeno pepper, minced
½ cup sun-dried tomatoes, chopped
4 large eggs
1 tablespoon honey
4 tablespoons olive oil
1/4 cup buttermilk juice and zest of one lemon

Just like my other savory breads: cheddar biscuits, zucchini muffins or smoked cheese cakes, this bread is a whole meal in itself. I have loaded it will lots of tasty and healthy ingredients: zucchini, carrot, sun dried tomatoes and original sheep milk feta. What more, the bread is intensly seasoned. Oregano and lemon in the seasoning enhance the Greek chracter of the bread. Perfect meal to go – can be taken to work, school or for a picnic. Will be delicious eaten alone or with other ingredients. I will be a tasty base for a sandwich. My seasoning and choice of ingredients can be treated as guidelines only,  leaving room to make the bread made to your liking. It will be great in any way.

Enjoy!

xo

Preheat the oven to 350 degrees F. Sift or whisk together the flour, baking powder, baking soda, salt and pepper  into a large bowl. In a separate bowl mix together the grated zucchini, carrot, oregano, parsley, scallions and basil. Add the crumbled feta, sund dried tomatoes and japaleno. Distribite evenly and combine with the dry ingredients. Separate the eggs. Beat the whites until stiff. Whisk the yolks with the honey until doubled, add olive oil, buttermilk and lemon. Beat more then pour into the bowl with the dry ingredients and blend well. Add the whites in three parts. Spoon the batter into oiled 10 inch cast iron skillet  or muffin tins, filling to the brim. Bake for 40-45 minutes or until a toothpick inserted into the middle comes out clean.

 

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