Zucchini and Cheese Bread

METHOD

• 1
  Preheat the oven to 180 °C and prepare a bread or loaf pan (7 cm × 15 cm), lining it with baking paper.
• 2
  Wash the zucchini and grate it finely into a bowl. Then salt it and set aside for 5⁠–⁠10 minutes to release excess water. Meanwhile, finely grate the Edam cheese and finely chop the chives. After the specified time, thoroughly squeeze out the excess liquid from the zucchini.
• 3
  Now prepare a larger bowl and mix the spelt flour with baking powder and baking soda in it. Next, whisk 1 egg with 250 ml buttermilk and 1 tablespoon of oil in a taller container and pour the resulting mixture into the bowl with the flour mixture. Mix the contents of the bowl and work into a smooth dough, then add the squeezed zucchini, grated Edam cheese, and chopped chives. Carefully mix everything, pour the resulting mixture into the lined baking pan, place it in the oven, and bake for 45⁠–⁠50 minutes at 175⁠–⁠180 °C.
• 4
  After baking, remove the bread from the pan and let it cool for at least 30 minutes at room temperature. Then slice the bread into 10 slices and serve (1 serving consists of 2 slices).
• 5
  Store the bread in the refrigerator, where it will last for 5⁠–⁠6 days.