Zucchini and Pecorino Bread

Ingredients for 2 servings:

• 2 zucchini (approx. 300 g each)
• 100 g cheese (Pecorino)
• 3 m.-sized eggs
• 100 g cream legere
• 100 ml olive oil
• 200 g flour
• 1 packet of baking powder
• ½ tsp pepper
• 2 tsp salt
• 1 handful of cashew nuts
• Fat for the mold
• Flour for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

tastes good hot and cold, a must at a barbecue

Grease a loaf pan and dust with flour. Wash and trim the zucchini, then finely grate it with the pecorino. Preheat the oven to 150°C (fan oven). Whisk together the eggs, crème fraîche, and oil. Add the flour, baking powder, salt, and pepper, along with the zucchini and pecorino, and mix. Briefly toast the cashews in a pan without oil, chop them, and add them to the batter. Pour everything into the greased loaf pan and bake in the oven for about an hour. This will create a very light, moist batter, almost like a zucchini cake. We like to eat it lukewarm at a barbecue. It’s also great with goulash in the winter or simply with a salad.