Zucchini Bread with Camembert Dip
Nutritional values
(Percentage of daily recommendation)
| Calorie | 469 cal. | (22 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 25 μg | (8 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 4.5 μg | (10 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 224 mg | (6 %) | ||
| Calcium | 330 mg | (33 %) | ||
| Magnesium | 26 mg | (9 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 17.2 g | |||
| Uric acid | 29 mg | |||
| Cholesterol | 86 mg |
Ingredients
- For the bread
- 2 baby Zucchini
- 150 grams Parmesan
- 400 grams Pastry flour
- 2 tsps salt
- 2 Tbsps Baking powder
- 1 tsp sugar
- 200 grams softened butter
- 100 milliliters olive oil
- 100 grams Yogurt (0.1% fat)
- 80 milliliters milk
- 1 egg yolk
- 2 Tbsps Whipped cream
- Watercress (for garnish)
- For the dip
- 250 grams Camembert
- 50 grams cream cheese
- 2 Tbsps lemon juice
- salt
- white peppers
- 3 Tbsps scallions
Preparation steps
For the bread: Rinse the zucchini, trim and cut into 1/2 cm (approximately 1/4 inch) thick slices. Finely grate the Parmesan. Mix the flour with 1/2 the Parmesan, the salt, baking powder and sugar. Add the chopped butter and mix until combined. Add the oil, yogurt and milk and mix until combined.
Preheat the oven to 200°C (approximately 400°F). Line a baking sheet with parchment paper. Fold the zucchini into the dough then shape into a thick strand. Wrap into a ring and place on a parchment paper. Whisk the egg yolk and cream together then brush over the bread. Sprinkle with the remaining Parmesan and bake for 30-35 minutes.
Meanwhile, for the dip: Cut the Camembert into small pieces. Mash with a fork and then stir in the cream cheese and lemon juice. Season with salt and pepper and stir in the chives.
Let the bread cool. Serve with the watercress and Camembert dip.
