Courgette and parmesan bread


Courgette and parmesan bread
  • ⅓ cup olive oil
  • 2 cups all-purpose flour
  • ⅓ cup milk
  • 2 large eggs
  • 1 cup grated Parmesan
  • 2 tsp baking powder
  • coarse salt and ground pepper
  • 1 medium courgette, coarsely grated
  1. Preheat oven to 190C/Gas 5. Brush a 9ins x 5ins loaf tin with oil, dust with a little flour, and tap out excess.
  2. In a small bowl, whisk oil, milk, and eggs. In a large bowl, whisk flour, Parmesan, baking powder, 1½ teaspoons salt, and ¼ teaspoon pepper; mix in courgette then egg mixture until just moistened (batter will be very thick, like biscuit dough).
  3. Transfer batter to prepared pan and press in gently. Bake for 60-70 mins until a skewer inserted in the centre comes out clean (tent with foil if loaf starts to brown too quickly).
  4. Cool for 15 mins in the tin, turn out onto a rack to cool completely.

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