Courgette | Emmy's Space
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Courgette, cheddar and onion bread

At this time of year in my parents’ garden, there is an abundance of certain vegetables from the vegetable patch. The last time I was staying there, I left with a bag of courgettes that I knew I wouldn’t be able to eat, so I went online looking for ideas how to use them up. I came across this recipe for Savoury Courgette & Cheddar Loaf from Abbe’s Cooking Antics blog. It looked delicious so I decided to try it, but I tweaked it a bit to suit the ingredients I had available in the cupboard. This meant using a mix of rye and wholemeal flour rather than the plain recommended in the recipe above. I also used parmesan instead of cheddar and a whole onion instead of two scallions. It turned out very tasty, but a lot darker than the recipe online due to the rye flour.

I made this loaf again over the weekend in Liskillea, adapting the recipe further and this time, I hit on what I feel is the perfect combination. I used a granary / wholemeal mix and it turned out a lot lighter (in both colour and consistency) than the rye version.

Here’s how I did it.

Ingredients
200g granary flour
100g wholemeal flour
2 tsp baking powder
1 tsp paprika
1 tsp salt
1/4 tsp freshly ground black pepper
2 tbsp fresh chopped herbs – whatever you like (I used thyme, dill, tarragon, parsley and oregano)
1 small onion – chopped
90g cheddar cheese – grated
2 large eggs
60ml olive oil
125ml whole milk
100g courgette – grated

First, I added all the dry ingredients (including the cheddar and onion) to a bowl and mixed them well.

I then added the eggs, oil, milk and courgette to the dry ingredients and mixed well with my hands.

Once all the ingredients were combined (but not overworked), I added the mix to a greased round loaf tin. I cooked it at 160ºC for an hour, but it may take less depending on your oven. (Abbe suggests pre-heating the oven to 180ºC / 160ºCfan / 350ºF / Gas mark 4 for 45 minutes).

Once a skewer comes out clean, take the loaf out and allow it to cool in the tin for 15minutes before transferring it to a wire rack.

Best eaten with real butter when it’s still slightly warm.

3 thoughts on “Courgette, cheddar and onion bread

  1. Having eaten it, I can vouch that it is superb. It is so good, it is best eaten just with butter – there is no need to add toppings like cheese or ham. Thanks Emma.

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