Rustic Italian Loaf

I stumbled across this recipe when browsing through Good Housekeeping. I have adapted it to my own tastes, adding Gruyere, which helps keep it moist and adds a subtle nuttiness to the flavour.

Warning: This is incredibly moreish- once you've started you won't be able to stop!

Ingredients:

100g coursely grated courgette

100g plain flour

50g wholemeal flour

1/2 tsp baking powder

1/2 tsp bicarbonate of soda

1 large egg

75ml light olive oil

60g 0% fat Greek yoghurt

35g pitted black olives, quartered

65g sun-dried tomatoes in oil, roughly chopped

50g Gruyere cheese, finely grated

Equipment:

1 small loaf tin (around 450g), lined with baking parchment or greased with oil

Method:

1. Preheat the oven to 180°C. Prepare the loaf tin.

2. In a small bowl, mix the grated courgette with a pinch of salt. Set Aside.

3. In a large bowl, mix the 2 types of flour, baking powder, bicarbonate, and 1/4 tsp salt, until well combined. Set Aside.

4. In a jug, combine the eggs, oil and yogurt.

5. Now, squeeze the water out of the courgette with your hands. Add the courgette to the flour mixture. Next, add the olives, sun-dried tomatoes and Gruyere. Mix well.

6. Add the wet mixture to the flour mixture. Mix again, so everything is combined.

7. Scrape the mix into the lined tin and bake for 30-40 mins (I find that 35 minutes is perfect, but keep an eye on it). Insert a skewer into the centre of the loaf, if it's clean when you remove it, it's ready. The top should be golden brown and cracked.

8. Leave to cool in the tin for 10 minutes, then leave on a wire rack to cool completely (The flavours will develop more if you leave it to cool properly).

For a healthier option, don't add the gruyere. It will still be delicious!

All photos in this post are Emerald Kimono originals