Freshly baked Zucchini Damper muffins with herbed spread, displayed on a wooden serving board.

Zucchini Damper with Herbed Spread

Camp Oven Cooking

Assunta

Ingredients

  • 1 1/2 cups SR Flour
  • 1/2 tsp bi-carb soda
  • 125 grams dairy soft spread
  • 1 cup grated zucchini
  • 1 1/2 cups grated cheese
  • 1 cup butter milk
  • 2 bacon rasher
  • 2 tsp sesame seeds
  • 2 cloves garlic
  • 2 tbsp chopped fresh parsley
  • Salt and pepper to taste

Directions

  1. Sift flour and bi-carb
  2. Add half the butter and rub with finger tips
  3. Squeeze moisture out of zucchini and stir in grated cheese
  4. Season and add most of the butter milk
  5. Combine until dough is sticky
  6. Divide into 6 equal portions and shape into rounds
  7. Brush with extra butter milk and top with bacon, seeds and remaining cheese
  8. Bake in camp oven for 25 to 30 minutes
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Written by Lem Sy Majam

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