How lucky am I to have a friend nearby in the Charlotte area who shares such a special connection to his roots? Through his business, Mariella & Grace, he brings in products directly from his family’s heritage in Vieste, Puglia, each one carrying a delicious story of place and tradition.
Inspired by these ingredients, I baked a zucchini olive oil bread using the Solina flour and his olive oil. It is not sweet, and it is especially delicious with a pat of salted European butter. I would serve this alongside a light lunch or supper, perhaps with a tomato bisque or an arugula salad.
8
servings10
minutes45
minutesIngredients
1 cup 1 grated zucchini (lightly squeezed to remove moisture)
1/2 cup 1/2 sourdough discard
1/3 cup 1/3 M&G olive oil
2 2 eggs
3/4 cup 3/4 sugar (preferably cane)
1 tsp. 1 lemon juice
1 tsp. 1 lemon zest
1 1/2 cups 1 1/2 M&G Solina flour
1 1/4 tsp. 1 1/4 baking soda
1/2 tsp. 1/2 salt
Directions
- Preheat oven to 350°F and grease a loaf pan with olive oil.
- Whisk eggs, sugar, olive oil, sourdough discard, lemon zest and lemon juice.
- Fold in grated zucchini.
- Combine flour, baking soda and salt.
- Gently fold dry into wet until just mixed.
- Pour into pan and bake 45–55 minutes.
- Rest 10–15 minutes, then transfer to a rack
- Slice to serve.
Notes
- No discard? Simply swap the ½ cup sourdough discard for ½ cup plain yogurt or buttermilk, or
use two extra eggs. Bread flour would be the substitute for the Solina flour.
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