Whole Wheat Zucchini and Goat Cheese Loaf

A browned crust gives way to a moist crumb threaded with grated zucchini and soft pockets of goat cheese. Yogurt keeps the whole-wheat batter tender, with olive oil and black pepper lending a clean, savoury finish.

Instructions

1. Heat the oven and oil the tin

   Heat the oven to 180°C / 350°F. Lightly oil a loaf tin, making sure to reach the corners.

2. Grate and drain the zucchini

   Grate the zucchini, wrap it in a clean tea towel and squeeze firmly over the sink. The shreds should stay pliable without dripping into the bowl.

3. Whisk the wet ingredients

   In a mixing bowl, whisk the eggs with the yogurt and olive oil until smooth and lightly thickened.

4. Fold in the dry ingredients and filling

   Add the whole-wheat flour, baking powder, salt and pepper. Stir only until the flour disappears; overmixing will make the loaf firm. Fold in the squeezed zucchini and crumbled goat cheese.

5. Bake and cool slightly

   Scrape the batter into the tin and level the top. Bake at 180°C / 350°F for 40–45 minutes, until browned and a knife inserted in the centre comes out clean. Let it cool slightly before turning it out.

Chef's tips

• Squeeze the zucchini until it stops dripping; excess moisture weighs down the crumb and slows baking in the centre.
• Mix the flour only until incorporated. Overworking the batter makes the loaf tight.
• Let the loaf cool until just warm before turning it out; while hot, it can split around the pockets of goat cheese.

Storage

Keep well wrapped in the refrigerator for up to 3 days. Warm slices briefly in a low oven. Freeze sliced for up to 2 months.