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Courgette and Cheese Loaf
Courgette and Cheese Loaf
added by Pebble Soup

A very satisfying loaf to bake, to share and ....to eat. it will take care of the glut of courgettes as you will be asked to bake it again and again. Perfect to "hide" vegetables from the kids, they will not care if there are courgettes in their bread because this recipe is really, how did my godson put it, YUUUmMMMY.

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Prep time
  • 20 minutes
Cook Time
  • 40 minutes
Servings
  • 10 slices
Ingredients
  • 75g butter
  • 200g coarsely grated
  • 2 tsp fine sea salt
  • 225g self-raising white flour, sifted
  • 3 large eggs, beaten with a fork
  • 4 tbsp milk
  • 1/4tsp cayenne pepper powder
  • 1/4 tsp dry mustard powder or 1/2 tbsp mustard mixed with the mild
  • 125g strong Cheddar cheese, coarsely grated
  •  
, ,
Directions
Pre-heat the oven to Gas Mark 5 (190°C, 375°F). Line a loaf tin with baking paper, leaving 5cm above the rim. Melt the butter and leave it to cool In a large bowl, combine the sifted flour, salt, cayenne powder mustard . Add the grated cheese. Lightly beat together the eggs and milk , then pour into the flour mix and stir with a knife to create a dense sticky batter. Add the courgette shreds. Turn into the lined loaf tin Bake for 20 minutes, then raise heat to Gas Mark 6 (200°C, 400°F) and bake for 20 minutes more until the top is golden and/or the top spring lightly when pressed. Leave the loaf in the turned off oven for 10 minutes. Cool on a rack before turning out.
1 reply
kitmonst...
Replied on

Wish I had read this a few months ago when I was producing 4kg of courgettes a day!

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