A Bite of Zucchini Bread

..By Keti Levedis.

ZUCCHINI BREAD

I clean, wash, and grate yellow zucchinis. I squeeze them well, put them in a pan and add 2-3 handfuls of cornmeal, 2 eggs, and enough parsley and mint, salt, pepper and sweet red chili. Lubricate a large baking pan well with extra virgin olive oil.Separately in a pot I pour 4 handfuls of cornmeal and water as much as needed to make a tight batter.

I strew the batter into the pan with my hand to reassure it goes evenly everywhere in the pan. Then I sprinkle the mixture with the zucchinis and suffuse well everywhere. Again in the pot I put 2 1/2 or 3 handfuls cornmeal and water as much as needed to make a tight batter and I sprinkle this with my hand on the surface of of the zucchinis. I bake the zucchini bread at 180 degrees for 50-60 until I see a golden surface.

Tip:I check with a knife by tipping up an edge to see if it is baked well.

Good Luck!

Comment from the cook:

KETI LEVEDISThe recipe is as i’ve learnt it from my aunt Aphrodite Karagiannis who used her handfuls as a measure and her hands made everything she cooked very delicious!!

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