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Pain de Courgettes

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Pain de Courgettes is a deliciously moist and savory zucchini loaf, perfect as a side dish, light snack, or appetizer. Made with grated zucchini, eggs, cheese, and simple seasonings, this French-inspired dish is easy to prepare and packed with flavor. Serve it warm or at room temperature, ideal for a summer picnic or a cozy brunch.

Ingredients

Scale
  • 2 medium zucchinis, grated (about 2 cups)
  • 3 large eggs
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup grated Gruyère cheese (or substitute with cheddar)
  • 1/4 cup olive oil
  • 1/4 cup milk
  • 1 clove garlic, minced (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
  • 1/4 teaspoon nutmeg (optional)

Instructions

  1. Prepare the Zucchini: Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper. Grate the zucchinis and squeeze out excess moisture using a clean kitchen towel or paper towels.
  2. Mix the Wet Ingredients: In a large bowl, beat the eggs, olive oil, and milk until smooth.
  3. Combine the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, salt, pepper, and nutmeg (if using).
  4. Combine Everything: Gradually add the dry ingredients to the wet ingredients, stirring gently. Fold in the grated zucchini, Parmesan, Gruyère, garlic, and thyme until just combined.
  5. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
  6. Cool and Serve: Let the zucchini bread cool in the pan for 10 minutes before transferring it to a wire rack. Slice and serve warm or at room temperature.

Notes

  • For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
  • Add some chopped sun-dried tomatoes or olives for extra Mediterranean flair.
  • Store leftovers in an airtight container in the fridge for up to 3 days.