There are some recipes that become family favourites and staples. This is one of ours. The original recipe was given to my mum by Anne, my friend's mum. Quick and easy, it's my go-to when I have to bake something to share at an event or gathering.
Over the years I've adapted the recipe and it's evolved as my dietary requirements have changed. The first to go was the cheese, then the wheat flour and then the bacon. It's still pretty tasty and gets devoured wherever I go.
1 cup rye/barley flour
2 tsp baking powder
Preheat oven to 180 C (350 F).
Grease a glass baking dish with olive oil.
Crack eggs into a large mixing bowl and whisk.
Sift in flour and baking powder and stir well.
Add grated zucchini, olive oil and pinch of salt.
Pour mixture into the greased baking dish.
Bake for 40 minutes. It's done when a baking stick (what's that word? I've forgotten!) comes out clean.
Let cool before cutting into pieces and serving.
Variations: you can add in sun dried tomatoes or carrot for extra flavour. Experiment with different flours, it's pretty forgiving and in the past I've even used Teff four to make it gluten free.