Courgette & mushroom bread

Courgette & mushroom bread

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(35 ratings)

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Cooking time

Prep: 30 mins Cook: 50 mins Plus proving time

Skill level

Moderately easy

Servings

Serves 6

A great accompaniment to soups and salads or just served warm with a bit of butter

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
267
protein
9g
carbs
46g
fat
6g
saturates
1g
fibre
3g
sugar
0g
salt
0.18g

Ingredients

  • 3 medium courgettes, grated
  • 2 tsp salt
  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, crushed
  • 100g chestnut mushrooms, chopped
  • 350g plain flour
  • 7g sachet easy-blend dried yeast
  • 2 tbsp chopped fresh basil
  • ½ tbsp coarse sea salt, to sprinkle

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Method

  1. Put the grated courgettes in a colander and sprinkle with 1 tsp of the salt. Leave to stand for 20 mins, then, using your hands, squeeze out as much of the moisture as possible. Rinse the courgettes thoroughly, then squeeze again.
  2. Heat 1 tbsp of the olive oil in a frying pan and cook the onion and garlic for 4 mins until softened. Add the mushrooms and cook for a further 4 mins until softened and browned, then add the courgettes and cook for another 2 mins. Strain well and set aside to cool; discard the liquid.
  3. Heat oven to 220C/fan 200C/gas 7. Place the flour in a large mixing bowl, stir in the yeast, the remaining oil and salt, the basil and the courgette mixture. Mix well to combine. Make a well in the centre and add 125ml hand-hot water. Mix well to form a slightly sticky dough. Knead on a floured surface for about 10 mins, then shape into a ball and place on a greased baking sheet.
  4. Flatten the ball of dough very slightly with the palm of your hand and loosely cover with oiled cling film. Leave to rise in a warm place for 25-30 mins until doubled in size. Brush the top of the dough with a little water, then sprinkle with the sea salt and bake for 40 mins until golden. Leave to cool on a wire rack before serving.

Recipe from Good Food Vegetarian Christmas magazine, December 2006

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Comments

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Lisas's picture
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This is such a tasty bread and so easy to make. Recipe reads wrong however. Used strong flour not plain. Squeezed the moisture out of the cooked vegetables using a J cloth so make sure that the dough wasn't too wet. Didn't use anywhere near the amount of water suggested in the recipe so didn't have to use extra flour. Will definitely make again

lizleicester's picture
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Reallly had to wring all the liquid out of the courgettes. I think I would use a slightly cooler oven next time because the loaf had begun to scorch on the outside before the inside was completely cooked. I also sprinkled crushed, unsalted peanuts on top and the result was delicious.

alexp's picture
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Gave it one star to try and offset all the people rating this 5 stars whilst also saying it needed a lot more flour. I was there for 1 hour kneading the bread, adding more flour, kneading the bread, adding more flour until I gave up and chucked it the airing cupboard. It's still in there now, clogging up the central heating.

If a bread recipe has got the wrong amount of the most important ingredient in it; flour, my suggestion is don't rate it 5 stars.

whittal85's picture

Lovely bread. I also used more flour as it is a very wet dough (start kneading and you'll realise!) even if you wring the life out of the courgettes. Used the courgette water to make the dough. Perhaps I was a little salt happy for the top so less is probably more (and I love salt!) cooked mine in a fan oven for 36mins as was golden all over and came out fab.

ducknbunny's picture
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I loved this bread and my partner happily ate it. It has a lovely moist texture and subtle depth to its flavour. I used whole baby mushrooms and like others more flour than outlined in the recipe. We made a meal out of it with bread, cheese and salad. I would recommend making this bread to others - especially vegetarians and those who appreciate their veggies ie not my partner!

bsbdesja's picture
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Ps. I didn't have any fresh basil, but used basil-infused olive oil in the recipe--was lovely (although not excessively basil-flavoured!)

bsbdesja's picture
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Absolutely delicious bread which I didn't find particularly time-consuming or fiddly to make. Definitely best to wait for it to cool before eating as suggested. Beautifully moist inside even when cool (unlike a lot of homemade bread which can tend to the dry side), and took the full 40 minutes to cook. Not excessively strongly flavoured inside the crumb; would go well with a nice flavoursome soup or chilli, or would be lovely with butter!

stonefruit's picture
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Delicious.

joemeza's picture

Just had some of this bread I made with the biryiani roast, it was tasty. I used corriander and thyme instead of basil n wholemeal flour. very yummy thanks for the recipe

picklelilley's picture

Really good. Best tasting bread I've made in a while. I think the tip to not make it too wet is that you really have to squeeze the courgettes out.

greenchick's picture
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This is a fab bread, easy to do, i used spelt flour and sage instead of basil, great with humous. well worth a try

shacks's picture

Amazing - First time I have made a loaf and what a loaf to start with! Wished I'd read the reviews about just how sticky the mixture was before hand but went with my gut and added more flour - truned out fine.

Will definitely be making this again and recommending to all at the allotment!

peterrose1991's picture

Im about to make this bread, but would it not be best with Bread flour as opposed to just plain flour?

itsnice's picture
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Hello, I did the courgette the "Italian way". i.e. I grated, put it on a plate with a sprinkling of salt, put another plate on top and then a heavy object (I used the lid of a cast iron pan). This squeezes the juices out, then all you have to do is remove the lid, hold the second plate on and tip the juices into another dish. I used this as the water, rather than using fresh water, to retain flavour, and goodness from the courgettes. I used yellow courgettes, because that is what I had and I substituted grated cheese with mushrooms, for the same reason. I also added a pinch of sugar. I then kneaded using the "french" method (I'm not showing off, but I can't explain - do google). Then I rolled into a sausage and, made it into a big donut shape but more because I wanted to take this to a picnic without a knife (so it could be broken by hand, without knife). After all that, it was fabulous!

sammendez1's picture
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Thought this bread was really great, but agree with all the other comments; I needed a lot more flour to be able to work the dough. I couldn't get my hands on fresh basil so used dry - wouldn't recommend and would hang off until you can find fresh, or reduce quantities if using dry.
Lovely salty taste, rose well and the mushrooms and courgettes were lovely. I ate it with a spicy tomato soup!

taniff's picture
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This bread is easy to make and tasted fantastic. Was fabulous with some tomato-based soups or just on it's own with some butter. We expected it to be quite heavy, but it was light and moist and kept very well for a few days in the fridge. Great for using up that late summer courgette glut!

debbieray's picture
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It needed more flour than the receipe said, but lovely with soup.

dmaxim's picture

Hi all,
As most have commented I needed to add more flour when kneading as it was very wet, but the bread is lovely! I have just bought a breadmaker and would like advice on using this recipe in the machine, for example should I change the quantity of anything? at what point do I add the courgette mushroom mix? before or after the flour??? any advice will be very welcome!
Thanks :)

wanton42's picture
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This was actually surprisingly easy to make, and I'll definitely make it again. I would stress though that the measurements given here make for a slightly bland loaf. Next time I will definitely use more Basil, probably some dried basil too, and possibly larger chunks of mushrooms instead of chopping them to the same size as the grated courgette. It's also really vital to caramelize the vegetables to get as strong a flavor as you can. I didn't use anywhere near the recommended amount of water, and used lots more flour during the kneading process. Made a lovely, crusty bread with a great texture though. I worked incredibly well with pesto roast veg on top. Next time I'll use more flavouring though, and probably more salt too!

charlit's picture
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Meh, I think my oven might have messed this one up, or possibly I messed up somewhere along the way - I let the dough rise for 45 minutes, and it didn't come anywhere near doubling in size. The end result was verrrrry nice around the edges where it was properly cooked (which is why the recipe gets 5 stars - the intended result is delicious), but most of the loaf was soggy and doughy. I did use half wholemeal flour, next time I'll just stick to the recipe and give it a bit longer in the oven, and hopefully it will turn out better.

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