Courgette Loaf


1 large raw courgette or frozen pulp

380-450g Matthews Canadian bread flour

1 tablespoon of yeast

1 tablespoon of olive oil

Half pint milk and water

1 tsp sea salt


To Finish 

2 tablespoon parmesan

2 tablespoons of chopped pecans

1 egg


Makes 1 large or 2 small loaves

Oven 350f – 375f Fan

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  1. Process/grate courgette with ¼ tsp salt. Squeeze flesh to remove liquid. Lay out on a paper towel and press to absorb liquid.
  2. Combine courgette puree with water, milk & oil. Add yeast, sugar & salt. Stand aside till frothing.
  3. Combine flour, liquid & courgette puree in a large bowl. If too dry, add a little more liquid.
  4. Kneed for 10 mins till the dough is stretchy but not too sticky.
  5. Set aside till risen double in size (about 1 hour)
  6. Turn dough onto a floured surface and knead a few times. Shape into two small or one large roll or a braid.
  7. Brush with beaten egg & sprinkle with grated parmesan & chopped pecans.
  8. Set aside to rise again until it springs back when poked gently.
  9. Bake for about 30 mins until golden brown. When the bottom is tapped it should sound hollow.
  10. Best eaten when warm with lashings of butter.

Thank you for sharing your recipe with us Jane Brown from Buckingham

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