Zucchini and Le Gruyère® Bread

By Award-winning chef Elizabeth Falkner

Makes 1 loaf


  • 6 tablespoons butter (3 ounces), room temperature, plus additional for loaf pan
  • 1 ounce (about 2 tablespoons) olive oil
  • 3/4 cup sugar
  • 2 eggs, room temperature
  • 2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1 tablespoon kosher salt
  • Zest of 1 lemon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon fennel pollen
  • 4 ounces plain Greek yogurt or lebne (Turkish style yogurt)
  • 1 cup grated zucchini
  • 1/2 cup (2 ounces) grated Emmi Le Gruyère® AOP Cheese


  1. Heat oven to 350°F. Butter a 4" x 8" loaf pan.
  2. In a large bowl, cream butter, olive oil, and sugar. Add eggs one at a time, blending after each. Begin folding in flour, baking powder, salt, zest, nutmeg and fennel pollen. Add yogurt or lebne and continue gently folding a few more times. Add grated zucchini and Le Gruyère® cheese; continue folding until evenly distributed and smooth.
  3. Pour into prepared loaf pan. Bake 35-40 minutes or just until a toothpick comes out clean when inserted in the top of the bread. Serve warm.