Zucchini Bread with Spicy Dip

Ingredients

• 2 young zucchini
• 150 g Parmesan
• 400 g spelt flour type 1050
• 2 tsp salt
• 2 tbsp baking powder
• 1 tsp whole grain sugar
• 200 g soft butter
• 100 ml olive oil
• 100 g Yogurt (3.5% fat)
• 80 ml Milk (3.5% fat)
• 1 egg yolk
• 20 g whipping cream
• 250 g mature Camembert
• 50 g cream cheese
• 2 tbsp lemon juice
• Pepper
• 3 tbsp chives
• a handful watercress for garnish

Instructions

1. 1.

   Wash, trim and slice the zucchini into about 0.5 cm thick rounds. Grate the parmesan finely. Mix the flour with half of the parmesan, salt, baking powder and sugar. Add the butter in chunks and whisk. Stir in the oil, yogurt and milk until a stiff dough forms.

2. 2.

   Line a baking sheet with parchment paper. Fold the zucchini into the dough. Shape the dough with wet hands into a ring, place it on the sheet, and form a circle. Whisk the egg yolk with the cream and brush the bread with it. Sprinkle the remaining parmesan on top and bake in a preheated oven at 200 °C (180 °C fan; gas level 3) for 30–35 minutes.

3. 3.

   Meanwhile, remove the rind from the camembert and cut into small pieces. Mash with a fork and fold in the cream cheese. Season with lemon juice, salt and pepper. Stir in the chives.

4. 4.

   Let the bread ring cool after baking. For serving place watercress on top and serve the cheese spread alongside.