From Puglia, With Love: Zucchini Olive Oil Bread

How lucky am I to have a friend nearby in the Charlotte area who shares such a special connection to his roots? Through his business, Mariella & Grace, he brings in products straight from his family’s heritage in Vieste, Puglia; each one carrying a delicious story of place and tradition.

Exciting news, AJ has expanded his market beyond olive oil, pasta and tomatoes,  and has added stone ground flours. Grown in the fertile fields of Foggia in Puglia and milled using traditional stone-grinding methods, these flours are a world apart from industrial flour. The stone-ground process preserves its natural character, resulting in a fuller flavor, finer texture, and a beautiful variability that shines in artisan baking. It carries everything you’d hope for……a warm golden hue, aromatic depth, and a well-structured gluten.

Inspired by these ingredients,  I baked a zucchini olive oil bread,  using the Solina flour, and made it even more special with his olive oil ( I ONLY use his olive oil in all of my cooking). This bread is not sweet, and delicious with a pat of salted European butter on top. I would serve this along side a light lunch or supper with perhaps a tomato bisque or an arugula salad.

You will need:

1 cup grated zucchini (lightly squeezed to remove moisture)

½ cup sourdough discard

⅓ cup M&G olive oil

2 eggs

¾ cup sugar ( I like to use cane)

1 tbsp lemon juice

1 tbsp lemon zest

1½ cups M&G Solina flour

1¼ tsp baking soda

½ tsp salt

Preheat oven to 350°F (175°C) and grease a loaf pan with olive oil. Whisk eggs, sugar, olive oil, sourdough discard, lemon zest and lemon juice.

Fold in grated zucchini. Combine flour, baking soda, salt.  Gently fold dry into wet until just mixed. Pour into pan and bake 45–55 minutes. Rest 10–15 minutes, then transfer to a rack. Slice to serve.

Links to products https://www.mariellaandgrace.com/shop/p/arte-solina-flour

https://www.mariellaandgrace.com/shop/p/oliodellavalle-coratina-e6lsz-zkd9m

No discard? Simply swap the ½ cup sourdough discard for ½ cup plain yogurt or buttermilk, or use 2 extra eggs.

Bread flour would be the substitute for the Solina flour.