Zucchini Bread with Sun-Dried Tomatoes
· 4 servings
Prepare the batter
Peel the zucchini and grate it finely, then squeeze out the excess water. Add the eggs, milk and oil and mix everything together. Stir in the flour, baking powder and salt, and whisk until smooth.
Bake
Finally, fold in the seeds and chopped sun-dried tomatoes. Pour the batter into a baking dish (or another baking tin) and bake at 180°C for about 40 minutes.