Over the weekend I was talking to my Aunt about courgettes, as you do, and I became obsessed with the idea of making courgette bread for my lunches this week. We moved on from the conversation and did other things, but later on I was presented with an old copy of She magazine with a recipe for courgette loaf in it. It looked simple enough and I had the basic ingredients to make the bread, what I didn’t have were the extras that would have given it some extra flavour – herbs, ham etc. So of course I improvised. Based on my experience handling the dough I have also modified the quantities:

Ingredients
200g courgette, grated
4 eggs
1/2 tsp salt
350g plain flour
1tsp fast action yeast
75ml olive oil
1tsp ground cumin
1tsp chilli flakes

Method

  1. In a bowl beat the eggs and add the salt and spices
  2. Add the flour and yeast to the bowl and combine with the egg mixture
  3. Add the oil and grated courgette and mix in evenly
  4. Knead the dough for 3-5 minutes until it becomes smooth and non-sticky
  5. Place in a loaf tin and leave for 1-2 hours or until the dough has doubled in size
  6. Bake at 200 for 45 minutes

And there you have it. I’m happy with the overall flavour but the texture is a little cakey. More experimentation needed, reducing the number of eggs perhaps. It has made a good easy packed lunch though as an accompaniment to a nice bit of cheese and salad.