Zucchini, Sundried tomato, Feta and Basil Quick Bread
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Cook time: 
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Serves: 10 slices
  • 1 cup (150g) wholemeal bread flour
  • ⅔ cup (100g) white bread flour
  • 2 teaspoons psyllium husks
  • 1 teaspoon baking powder
  • ½ teaspoon bicarbonate of soda
  • 60 grams feta cheese
  • 2 small zucchinis, 160 grams, grated
  • 6 medium, 35 grams, dry sundried tomatoes, sliced and rehydrated with a little hot water (or use semi-dried tomatoes)
  • ¼ cup fresh basil* leaves, finely sliced
  • 200ml buttermilk (or 100ml milk mixed with 100g yoghurt), plus additional ½-1 tablespoon of milk as needed
  • 2 teaspoons pumpkin seeds
  • 2 teaspoons sunflower seeds
  1. Preheat oven to 190°C.
  2. Line a loaf tray with baking paper (like glad bake)
  3. Sift the flours, psyllium husks, baking powder and bicarbonate of soda into a large mixing bowl.
  4. Crumble in the feta cheese, then add grated zucchinis, sundried tomatoes and basil.
  5. Pour in the buttermilk and using a spatula, stir to bring it all together. If necessary, add some extra milk; it should form a soft, sticky dough.
  6. Tip the dough onto a lightly floured work surface and knead lightly for about a minute, just long enough to pull it together into a loose ball but no longer. You’re not looking for the kind of smooth, elastic dough you’d get with a yeast-based bread.
  7. Put the dough in the prepared loaf tin, Brush the top with some of the extra milk, then sprinkle with the pumpkin and sunflower seeds.
  8. Put it in the preheated oven preheated and bake for about 40 minutes, until the loaf sounds hollow when tapped underneath.
  9. Cool on a wire rack if you like a crunchy crust, or wrap in a clean tea towel if you prefer a soft crust.
  10. Quick bread is best eaten while still warm, but if you have some left over the next day, it makes great toast. Spread with avocado :)
Recipe by Healthy Home Cafe at https://healthyhomecafe.com/2015/11/22/zucchini-sundried-tomato-feta-and-basil-quick-bread/