Perfect to use up fresh courgettes and herbs in summertime, or to bake a delicious warming loaf later in the year. Bake this courgette and cheddar quick bread that’s ready within an hour.
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Ingredients
Makes one large loaf
2 medium courgettes (approx. 400g) plus 1/2 teaspoon salt
250g strong white wheat bread flour
5g salt
7g/1.5 teaspoon bicarbonate of soda
1 tablespoon fresh thyme leaves (chives or rosemary also work), chopped
80g grated Cheddar cheese
200ml buttermilk (or a half and half mixture of milk and plain yoghurt)
If you’re using dried herbs instead of fresh, add 1 teaspoon of these
You’ll also need a baking tray lined with baking paper.
Method
1. Coarsely grate your courgette and mix in 1/2 teaspoon of salt. Sit the courgette in a colander over a bowl and cover. Leave for 15 – 30 minutes to allow liquid to drain from the courgettes.
2. Preheat the oven to 220C/430F.
3. Squeeze the grated courgette to remove any remaining excess liquid.
4. Measure out the flour, salt, bicarbonate of soda and herbs into a large bowl. Mix together.
5. Add in the grated cheese, grated courgette and the buttermilk. Stir to form a wet dough.
6. Bring the dough together with your hands and turn out onto a lightly floured surface.
7. Roll the dough into a rough ball shape and then coat with flour. Place the dough on the lined baking tray.
8. Cut a deep cross into the ball of dough. Bake the dough for 40 – 45 minutes until a deep golden brown colour and fully baked through. The loaf should sound hollow when tapped underneath.
9. Cool before slicing and enjoying.
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