Bread: Zucchini Bundt (with Olives)
by Lishka DeVoss

Use an olive oiled 10” quiche dish with a 3” ramekin in the center for even cooking.

YIELD 1 bundt bread

INGREDIENTS

1.5 cups grated zucchini (squeeze out excess moisture)
––––– or –––––
1 1/4 cups grated zucchini (squeeze out excess moisture)
1/2 cup sliced green olives (loosely packed)

PREP (whisked together):
2 large eggs
3/4 cup light brown sugar (loosely packed)
6 tbsp olive oil
1/2 tsp vanilla

BOWL (whisked together):
1 1/2 cups all-purpose flour
1/4 and 1/8 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 cup toasted almond slivers, coarsely chopped

PREPARATION

1. Preheat oven to 350°F. Grease and flour baking pan(s) — you don’t need a bundt pan, you can fake it with a smaller ramekin inside a tart/quiche baking dish (see above images).

2. Using a spatula, fold PREP into BOWL until just about combined – do not over-mix – then fold in zucchini (and olives, if using).

3. Scrape batter evenly around ramekin into oiled baking dish. Bake 35 minutes or until firm to touch.

4. Cool in baking dish for 10 minutes before turning out. Cool 5 minutes further. Slice to serve.

Updated 2022-05-05

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