Garlic Zucchini Damper Bread

I have enjoyed Australian damper bread in the past because it is tasty and easy enough to make up for my lack of baking skills. This morning I fancied bread and I also had a zucchini that needed using up. So, I tried this mixture out and it turned out pretty good. The cooking time includes the dough resting time.

• Ready In: 1 hr 15 mins
• Serves: 6

Ingredients

• 1  teaspoon extra virgin olive oil
• 1  cup zucchini, shredded
• 3 1⁄2 cups self rising flour
• 2  tablespoons butter, soft
• 3⁄4 cup nonfat milk
• 1⁄2 cup water
• 2  garlic cloves, minced (I grate mine with a microplane)
• 2 1⁄2 teaspoons Dijon mustard
• 2  tablespoons parmesan cheese
• 2  teaspoons dried basil
• 1  teaspoon butter, melted
• 1⁄2 teaspoon parmesan cheese

Directions

1. Heat the oil in sauce pan and add shredded zucchini.
2. Cook, stirring constantly, just a couple of minutes until the zucchini is softened.
3. Put the flour and butter into a large bowl.
4. Work the butter through the flour with your fingers until fully combined.
5. Add in the rest of the ingredients apart from the last teaspoon of melted butter and 1/2 teaspoon Parmesan cheese.
6. Combine until it comes together as a dough.
7. Tip out onto a lightly floured surface and knead for a couple minutes not over working too much.
8. Form into a large ball and either cover in a clean dish towel or wrap in plastic wrap. Let it rest for 30 minutes.
9. Preheat oven to 375 degrees.
10. Spread the melted butter over the top and dust with reserved cheese.
11. Put on baking tray and bake for 25 to 30 or until the top has turned a light golden brown and a toothpick comes out clean.