Zucchini loaf bake
A homestyle oven bake that sits somewhere between a savory loaf and a vegetable slice. It was born from summer garden abundance and it feels hearty while staying light. Grated zucchini keeps it juicy, a little smoked meat adds a comforting note and marjoram gives a classic Czech touch. It holds its shape on the tray, slices cleanly and works with potatoes or a simple salad.
Ingredients:
- 3 cups grated zucchini
- 1 cup grated potatoes
- 1 cup all-purpose flour
- 1 cup diced smoked meat such as bacon or ham
- 1/2 cup grated hard cheese
- 1/2 cup chopped onion
- 1 packet baking powder
- 1 chopped spring onion
- 4 garlic cloves, pressed
- 4 eggs
- 2 tbsp marjoram
- salt and black pepper
Recipe steps:
- Peel the zucchini and potatoes and grate them on the coarse side.
- Add the diced smoked meat, cheese and onion. Stir in the flour, eggs and baking powder. Season with the pressed garlic, spring onion and marjoram. Salt and pepper to taste and mix well.
- Spread the batter on a baking tray lined with parchment or spoon it into a baking dish.
- Bake at 190–200 °C for 35–45 minutes until golden and set.
- Slice and serve warm.
Technique and ingredients:
Grate the zucchini and potatoes coarsely and salt them lightly. Let them stand a few minutes to release some liquid, then squeeze gently in your hand or in a cloth. The batter will stay light and bake evenly. Add the flour gradually. You want a supple mixture that holds its shape on a spoon. Baking powder brings lift so do not overwork the batter. Line the tray and spread the mixture in an even layer. You can nudge the edges a little higher with a spoon so they crisp nicely. Bake around one hundred ninety to two hundred degrees until the top is golden. If you bake in a deeper dish give it a few extra minutes and finish uncovered so a crisp top forms. Let it rest briefly after baking and use a sharp knife for clean slices.
Variations and ideas:
Smoked meat keeps a traditional line. For a lighter plate swap it for more zucchini and a handful of chopped herbs. Parsley and chives bring freshness. Thyme adds a calm herbal note. Hard cheese can be Gouda, Emmental or Cheddar. For a fragrant crust sprinkle a little cheese on top near the end of baking. A meat-free version holds well with a spoon of breadcrumbs or a handful of rolled oats to catch the juices. Marjoram suits the base. A pinch of sweet paprika adds gentle warmth. Spring onion is soft and green. In winter fine red onion works too. For a Mediterranean feel add diced sun-dried tomatoes and a few olives. For a mild kick use a pinch of chili and scatter pumpkin seeds on top. They toast pleasantly in the oven.
Serving and smart pairings:
Serve with a light potato salad without mayo or with a green salad dressed with lemon. In autumn it is lovely with cucumber relish or a garlic yogurt dip. Cold slices make an easy sandwich between rye bread. On the plate a spoon of mustard or a little onion marmalade gives a sweet and tangy lift that plays well with the smoky base. If you bake on a tray cut into bite-size cubes for a warm snack. For a fuller meal add jacket potatoes and a bowl of seasonal vegetables.
Storage and make ahead:
Let the bake cool and store in a sealed box. It keeps two to three days in the fridge and the slices hold their shape. Reheat gently in the oven so the top stays crisp and the center stays moist. For the freezer cut into portions and separate with baking paper so they do not stick. Reheat from thawed to bring back the texture. For company you can mix the batter ahead and bake just before serving. The result stays fresh and smells wonderful at the table.
