Zucchini Bread, Prosciutto, Cheese and Pickles

Cook Time 1 hour and 30 minutes

Servings 4


300ml apple cider vinegar
300ml water
300g sugar
Pinch of saffron threads
Pinch of chilli flakes
1 fennel bulb, halved and thinly sliced
1 salad onion or white onion, halved and thinly sliced
1 carrot, peeled and thinly sliced

Zucchini Bread

350g zucchini, coarsely grated
Pinch of salt
100ml extra virgin olive oil
3 free-range eggs
Zest of 1 lemon

300g self-raising flour
½ tsp bicarbonate of soda
2 tbsp raw (demerara) sugar
Pinch of ground cinnamon
Pinch of freshly grated nutmeg

To serve
200g soft marinated feta
100g sliced prosciutto (or ham, salami or bresaola)


Preheat oven to 180°C. Line a loaf tin with baking paper.

To make the zucchini bread, add the grated zucchini and salt to a bowl. Leave to stand for
10 minutes, then rinse off the salt with cold water and drain. Squeeze out the zucchini over the sink to remove any excess moisture, then transfer to a bowl together with the olive oil, eggs and lemon zest and mix together well.

In a separate bowl, mix together the flour, bicarb, sugar, cinnamon and nutmeg. Fold the dry mixture through the wet mixture until fully incorporated, then pour the batter into the loaf tin and bake for 50–70 minutes, or when a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool slightly in the tin for 10 minutes before turning out.

Lightly salt the sliced vegetables and divide between sterilised jars. Add the water, vinegar, sugar, saffron and chilli flakes to a saucepan and bring to the boil. Remove from the heat, pour the hot pickling liquid into the jars over the vegetables and leave to cool completely (at this point they will be ready to serve).

To serve, slice the zucchini bread into slices and smear them with the feta, then top with the prosciutto and pickles.


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