Courgette Loaf

Courgette Loaf
April 26, 2019 Sara Templeman
In Lantana Blog

COURGETTE LOAF

Courgette loaf is a great alternative to savoury muffins in the morning. Its loaf shape makes it easy to toast – remember thick slices! Lightly toast under the grill/broiler, then spread with butter & tomato chilli jam. You can find out how to make that on page 124 of the Breakfast & Brunch cookbook.

INGREDIENTS

300g/4 cups (about 2) grated courgette / zucchini

200g/2 3/4 cups self raising/rising flour, sifted

1 teaspoon baking powder

1 teaspoon mustard powder

1/2 teaspoon sea salt

1/2 teaspoon cayenne pepper

170g/1 2/3 cups grated strong sharp Cheddar cheese

100g/6 1/2 tablespoons butter,melted

4 eggs, beaten

135ml/1/2 cup plus 1 tablespoon milk

a 900-g/2-Ib. loaf pan, greased & lined with baking parchment

MAKES 8-10 SLICES & SERVES 4

METHOD

Preheat the oven to 180C (350F) Gas4

Squeeze the grated courgette/zucchini with your hands to get rid of as much moisture as possible & place in a large mixing bowl with the flour, baking powder, mustard powder, salt, cayenne pepper & grated Cheddar. Toss everything together gently with your hands.

Combine the melted butter with the beaten eggs & milk in a jug/pitcher. Pour over the courgette/zucchini mixture & gently combine using a large spoon. Take care not to overwork the mixture – you should have a thick batter.

Spoon the mixture into the prepared loaf pan & bake in the preheated oven for 50 minutes-1 hour, until golden brown & a skewer inserted into the middle comes out clean.

Set aside and cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely.

Slice, toast & butter the courgette/zucchini loaf to serve. This is a great snack and even better with a poached egg on top!

 

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