Savory Zucchini, Speck & Scamorza Plumcake

Ingredients 2 zucchini 3 eggs 100 ml olive oil 100 ml milk 200 g all-purpose flour 1 sachet instant yeast for savory preparations 2 tablespoons grated Parmesan cheese 1 teaspoon salt Black pepper, to taste Speck, to taste Scamorza cheese, to taste Directions Grate the zucchini and squeeze them well to remove excess water. In a bowl, combine the eggs, olive oil, milk, flour and Parmesan cheese. Mix well until combined. Add the zucchini, speck and scamorza. Add the instant yeast, salt and pepper, and mix until you have a smooth, well-combined batter. Pour the mixture into a loaf pan. Bake in a preheated conventional oven at 180°C (350°F) for about 40 minutes, or until golden and cooked through.