| Standard meause
|| Metric measure
|1/2 cup||Whole milk||125 ml|
|2 tbsp||Olive oil||30 ml|
|1||Zucchini thinly sliced||1|
|1 cup + 1 tbsp||Flour||265 ml|
|3 tsp||Baking powder||15 ml|
|1/2 tsp||Salt||2 ml|
|1/2 tsp||Freshly ground pepper||2 ml|
|1/3 cup||Vegetable oil||75 ml|
|1 1/4 cup||Grated gruyere cheese||100 grams|
|3 oz||Chevre en buche goat cheese, diced||100 grams|
|3 tbsp||Chopped chervil, tarragon, or parsley||45 ml|
Note: for a milder taste use less Chevre en buche, or use a milder goat cheese – such as the creamed goat cheese that comes in a plastic tube with metal crimps at each end.
- Preheat the oven to 350 degrees F (180 Celsius).
- Butter a 4 1/2 by 8 1/2 inch loaf pan, line the bottom with parchment paper, and butter the paper.
- In a small saucepan scald the milk and set aside.
- Head the olive oil in a frying pan over medium heat and saute the zucchini slices until lightly browned (about 10 minutes). Let drain on paper towels.
- In a large bowl whisk together the eggs, flour, baking powder, salt and pepper.
- Gradually whisk in the vegetable oil and warm milk.
- Fold in the gruyere, the zucchini, the goat’s cheese, and the herbs.
- Pour into the prepared loaf pan.
- Bake for one hour or until a toothpick inserted inot the centre comes out clean.
- Let cool slightly before un-moulding, the let cool completely before slicing.
You can probably get three small loaves out of this recipe instead of one large loaf.