My lovely friend Laura came over for lunch yesterday with her beautiful three month old bubba Ezra. I’d already made us some yummy carrot and parsnip soup from fridge leftovers but I wanted something delicious to go with it and ordinary bread just wasn’t going to cut it. I’d made sweet courgette bread before from the fabulous recipes at sallysbakingaddiction but I wanted something with warm, herby and cheesy deliciousness and here it is.
150g wholemeal plain flour
150g plain flour (all purpose)
2 tsp baking powder
1 rounded teaspoon bicarbonate of soda
1 1/2 tsp black pepper
1/2 tsp salt
3/4 teaspoon mustard powder
1/2 tsp vegetable stock powder
1 tsp ginger
1 tsp dried thyme
2 tsp dried sage
5 tsp shaved parmesan
1/2 tsp dried oregano
1/2 tsp dried basil
2 large eggs (room temperature)
100g rapeseed (Canola) oil
130g Greek yogurt (I used 0% fat)
1/4 tsp vinegar
3-4 tbsp water
2 medium courgettes – grated (zucchinis)
1 tsp butter, melted, to brush on top.
1. Preheat the oven to 200C (I used a fan oven).
2. Lay a double kitchen towel on a large plate and grate the courgette on to it. Fold the kitchen towel over and press it down and leave it like this to remove some of the moisture.
2. In a large bowl whisk together the dry ingredients so they are well combined.
3. In a jug or small bowl whisk together the wet ingredients until well combined.
4. Pour the wet ingredients into the dry and mix lightly until just combined. Take care not to over mix.
5. Add the courgette to the mix and fold in gently again taking care not to over mix.
6. If at this point the mixture is still a little dry you can add a few tablespoons of water and gently mix.
7. Pour into a standard size, non stick loaf tin sprayed with spray oil and then brush the top of the loaf with the melted butter. Pop it into the oven.
8. Bake for 10 minutes at the higher temperature and then reduce the heat to 170C and bake for another 55-60 minutes or until a knife comes out nearly clean.
9. Once the loaf is ready push any large lumps of cheese (we all know you get some when grating) into any gaps and sprinkle the grated cheese on top. Bake for a few more minutes.
10. Allow to cool in the tin for 10 minutes then remove and cool on a wire rack.
This bread tastes great warm or cold but is best used on the day of baking. Although it will still taste pretty good the day after, if kept in an airtight container, especially if warmed for a few seconds in the microwave. Mine didn’t last past day 2 so I cant tell you what it would be like after that!