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Zucchini and Olive Breakfast Cake, French-Style
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Ingrediënten
Bereiding
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Heat the oven to 350°F.Lightly grease a 23x13 centimetre loaf pan with olive oil.Grate the zucchini on the coarsest side of a box grater.Place the zucchini in a colander in the sink, and toss with 1 teaspoon of salt.Let drain while preparing the rest of the recipe.
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In a large bowl, whisk the minced garlic with the flour, baking powder, salt and pepper.In a separate, medium bowl, lightly whisk the eggs, then whisk in the milk and olive oil.Use a rubber spatula to fold the wet ingredients into the dry until barely mixed.Fold in the crumbled goat cheese and the sliced olives.
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Press firmly on the zucchini in the colander, pressing out as much water as possible.Quickly fold the zucchini into the batter.
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Spread the batter in the prepared loaf pan, and drizzle lightly with olive oil.Sprinkle the top with kosher salt.Bake loaf for about 45 minutes, or until golden and a knife inserted in center comes out with a few crumbs attached.
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Transfer to a rack to cool in pan for 5 minutes.Run a knife around edge to release.Turn out loaf onto rack to firm up before slicing, about 76 minutes; using a serrated knife, cut into centimetre slices, then cut into halves or quarters.
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