Zucchini and Brown Butter Bread

delicious.com.au

Pinotpuss

3 cups (400g) coarsely grated zucchini, plus thinly sliced strips for topping

1 tsp salt flakes, plus extra for sprinkling

150g butter, melted, plus extra for greasing

1 cup (120g) grated cheddar

3 long green shallots, finely sliced

¼ cup chopped flat-leaf parsley

½ cup (125g) plain or Greek yoghurt

2 eggs, beaten

2 cups (300g) self-raising flour

1 cup (180g) instant polenta

Pinch of ground nutmeg

2 tbs olive oil

¼ cup (35g) pepitas

Zucchini flowers, to garnish (optional)

Directions at delicious.com.au

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