Savory zucchini loaf

Method

• 1

  Wash the zucchini and slice them thinly into half-moons using a mandoline. Place them in a bowl, season lightly with salt, and let them rest while you prepare the remaining ingredients.

• 2

  In a bowl, whisk the eggs with the milk and Olitalia ORO Extra Virgin Olive Oil. Stir in the grated Parmigiano, hand-torn basil leaves, and a pinch of black pepper.

• 3

  Add the sifted flour and savory baking powder, stirring until you get a smooth, cohesive batter. Squeeze the excess water from the zucchini thoroughly, then gently fold them into the batter until evenly distributed.

• 4

  Pour the batter into a loaf pan lined with parchment paper and smooth the top. Bake in a preheated conventional oven at 175°C (350°F) for about 50 minutes. Check for doneness with a toothpick—it should come out clean.

• 5

  Allow the loaf to cool for a few minutes in the pan before unmolding, slicing, and serving warm.