Savory Zucchini and Feta Bread
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
2343
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,343 cal. | (112 %) | ||
| Protein | 83 g | (85 %) | ||
| Fat | 134 g | (116 %) | ||
| Carbohydrates | 197 g | (131 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.5 g | (45 %) |
more nutritional values
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 11.4 mg | (95 %) | ||
| Vitamin K | 84.1 μg | (140 %) | ||
| Vitamin B₁ | 1.5 mg | (150 %) | ||
| Vitamin B₂ | 1.9 mg | (173 %) | ||
| Niacin | 25 mg | (208 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 370 μg | (123 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 38.8 μg | (86 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 89 mg | (94 %) | ||
| Potassium | 1,652 mg | (41 %) | ||
| Calcium | 812 mg | (81 %) | ||
| Magnesium | 188 mg | (63 %) | ||
| Iron | 9.2 mg | (61 %) | ||
| Iodine | 232 μg | (116 %) | ||
| Zinc | 6.5 mg | (81 %) | ||
| Saturated fatty acids | 64.3 g | |||
| Uric acid | 286 mg | |||
| Cholesterol | 457 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 250 grams Pastry flour
- 1 tsp Dry yeast
- 2 Zucchini
- 1 Tbsp butter
- salt
- freshly ground peppers
- butter (and flour for greasing the pan)
- 150 milliliters Vegetable broth
- 1 egg
- 4 Tbsps olive oil
- 1 tsp dried italian Fresh herbs
- 1 generous pinch Red pepper flakes
- 250 grams Feta
Preparation steps
1.
Step 1
2.
Sift the flour into a large bowl and combine with the dry yeast.
3.
Step 2
4.
Rinse and grate the zucchini. Heat the butter in a large pan and sauté the grated zucchini for 2-3 minutes. Remove from heat and season with salt and pepper.
5.
Step 3
6.
Preheat the oven to 180°C (approximately 350°F). Grease a loaf pan with butter and dust with flour.
7.
Whisk together the vegetable broth, egg, olive oil, herbs and red pepper flakes until smooth. Stir the wet ingredients into the dry ingredients and mix until smooth.
8.
Step 4
9.
Fold the sautéed zucchini and feta cheese into the batter.
10.
Step 5
11.
Pour the mixture into the prepared loaf pan and bake for 50 minutes, until a toothpick inserted comes out clean.
12.
Step 6
13.
Remove from the oven and cool on a wire rack.
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