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1
Heat oven to 350 degrees. Generously butter or oil the bottom and sides of a 9-inch loaf pan. (If your bread pan isn't non-stick, line the bottom with parchment paper for extra insurance.)
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2
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.
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3
In a large bowl, whisk together the all-purpose flour, rye flour, baking powder, baking soda, salt, and paprika.
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4
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. (Note: the batter is thick and dense but the resulting bread is not!)
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5
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. (Note: don't use a toothpick; it's an unreliable gauge of doneness.) 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.
