ingredients

150 g zucchini 1 pk carrots salt 100 ml Olive Oil 150 ml white yoghurt 220 g plain flour 8 g baking powder 3 pk eggs 150 g cheddar 100 g Feta 1 KL dried parsley 2 KL fresh dill

progress

Juicy bread that is soft even the next day:

1.

Purify the courgette and carrot and grate on a Coarse Grater. It is best to use young zucchini without seeds.

2.

Place in a saucepan and saute in a little olive oil for about 8 minutes, or just dry as the zucchini will release some water.

3.

In a separate bowl, whisk the eggs a little with a whisk, add the salt, olive oil, parsley and dill sprigs, white yogurt and mix everything well with the whisk. To this, add the sautéed zucchini and carrots. If there is still juice in the pot, then press the three of them against the edge of the pot with a spoon and squeeze out the juice.

4.

Add the cheddar cheese grated on a coarse grater and the crumbled feta. Stir well with a fork.

5.

Finally, progressively add the flour and baking powder and work in with a spoon to ensure there are no lumps.

6.

Grease a loaf tin with oil and dust with flour, pour in the mixture and smooth with a spatula.

7.

Bake at 180°C for about 50 minutes.

8.

Good taste!