Flecked with chopped Castelvetrano olives, manchego, almonds, and smoky paprika, this bread looks kind of like it summered in Spain!
Heat oven to 350 degrees. Generously butter or oil the bottom and sides of a 9-inch loaf pan.
In a medium bowl, use a rubber spatula to mix together the zucchini, cheese, extra-virgin olive oil, yogurt, eggs, lemon zest, and lemon juice together until well incorporated. In a large bowl, whisk together the all-purpose flour, rye flour, baking powder, baking soda, salt, and paprika. Pour the zucchini mixture into the dry ingredients, folding a few times with a rubber spatula, then add the almonds and olives. Gently mix until just combined and no flour remains. Scrape batter into prepared pan.
Bake for about 55 to 65 minutes, rotating the pan about halfway through baking, or until a paring knife or thin skewer inserted into the middle of the bread comes out clean. The crust will be golden brown. Let cool in the pan for 10 minutes, then remove the bread from the pan and cool on a rack completely before slicing. The flavor is even better the next day. Store it in an airtight container or wrapped in foil for 3 to 5 days.
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