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.
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
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!