Zucchini Bread with Camembert Dip

Ingredients:

3 cups Flour 

2 tsp. Salt

1 1/2 tablespoons Baking Powder

1 tsp. Sugar

1 large Zucchini – shredded

1 small Carrot – shredded

1 small Onion – shredded

200g Butter

4 Tbsp. Oil

1/2 cup Yogurt

1/2 cup Milk

Olive Oil

1 wheel Camembert

1 clove Garlic 

Fresh Herbs, chopped

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1. Preheat the oven to 200 degrees Celsius. Combine flour, salt, baking powder and sugar in a bowl.

2. Chop the butter and add to the flour mixture until evenly distributed.

3. Combine oil, milk, yogurt and shredded vegetables in another bowl. Add wet ingredients to dry ingredients and mix until combined.

4. Grease a round baking dish. Place a mug or ramekin in the centre of the dish. Spread batter in dish around the mug evenly. Bake for 35 minutes.

5. Chop garlic and criss-cross cut the camembert being careful not to cut all the way through. Push garlic into the slots. Remove the baking dish from the oven and remove the mug. Please wheel the cheese in the centre of the dish and bake for another 10 minutes.

6. Top with fresh herbs, sour cream, a drizzle of olive oil and salt and pepper.

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