Courgette and parmesan bread
Author: Laura
Ingredients
- 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
Method
- Preheat oven to 190C/Gas 5. Brush a 9ins x 5ins loaf tin with oil, dust with a little flour, and tap out excess.
- 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).
- 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).
- Cool for 15 mins in the tin, turn out onto a rack to cool completely.
