Courgette & mushroom bread

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Recipe by Good Food

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1. Video tutorial: Kneading dough

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.

Per serving

267 kcalories, protein 9g, carbohydrate 46g, fat 6 g, saturated fat 1g, fibre 3g, salt 0.18 g

Latest comments and suggestions

• marydrum

  11 November 2007

  marydrum rated and commented on this recipe

  

  Delicious bread - great flavour. I had basil infused oil which I used instead of olive oil but it wouldn't change the taste that much. Preparing the vegs was fiddly enough but assembling the dough itself was a doddle. Nice change from tomato bread!

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• Marie

  20 November 2007

  Marie rated and commented on this recipe

  

  Really lovely bread; I was very pleased with how it turned out. I've made it 4 times now, and it comes out great every time. Personally, though, I found the sprinkled sea salt a bit much and left it off after the first loaf.

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• kes

  07 February 2008

  kes commented on this recipe

  Great moist loaf, although hd to add more flour to bind

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• Belkey

  25 May 2008

  Belkey rated and commented on this recipe

  

  It tasted great, but the dough was very wet and really hard to knead because of that.

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• Lizzie

  17 August 2008

  Lizzie rated and commented on this recipe

  

  It has a good flavour, lovely with soup. I also found that I had to add quite a bit more flour, and that the salt on top is not necessary.

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• stones

  15 October 2008

  stones commented on this recipe

  The salt will be to draw out the water from the courgettes - leaving this step out will make the dough sticky... if you rinse and squeeze enough times the salt shouldn't effect the flavour. Starting to prefer this to sun-dried tomato bread!

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• bigglesmith

  25 November 2008

  bigglesmith rated and commented on this recipe

  

  Delicious bread! When I make it next time, I'll be adding more salt, though - but then I was very thorough with the washing of the courgette so maybe that was why it didn't taste salty enough? It's quite fiddly getting the vegies ready, but it's worth it in the end. Very tasty, wholesome and different.

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• scorpio

  16 December 2008

  scorpio commented on this recipe

  Has anyone tried making this in a bread machine?

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• Goldielocks_79

  24 January 2009

  Goldielocks_79 rated and commented on this recipe

  

  This was very easy to make although I did have to add a lot of flour when kneading it because it was quite wet, despite having squeezed out as much liquid as I could. I would add more garlic and salt next time to give more flavour, but otherwise love it!!

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• Mattmes

  28 February 2009

  Mattmes rated and commented on this recipe

  

  I thought this was going to go horribly wrong as I added the courgette mixture when it was still hot to the flour mixture. However, after allowing it to double in size I placed it in a square sized baking tin and added some rock salt (rather than sea salt) on the top. Result - it was delicious. I cooked it for 30 minutes, but then turned down the heat a little and cooked the bottom side for an extra 10 minutes.

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• BobbyG

  22 March 2009

  BobbyG rated and commented on this recipe

  

  We made this bread in a breadmaker - but it was a bit soggy in the middle - although it was still very nice. It either needs more flour or just cooking longer. It went well with the chunky minestrone soup.

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• Fitzys

  30 April 2009

  Fitzys commented on this recipe

  After making this bread today, I love this bread! Its so easy to make and has a great flavour. I personally didn't put the fresh basil as I didn't have any to hand, but without it, it tasted so lovely. I also didn't put the rock salt as I don't think it needs it. I also added more flour when kneading as the mixture was a little too wet and then hey presto a wonderful rustic loaf that can go with so many things, I will certainly be making this again and again.

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• ElsieB

  08 July 2009

  ElsieB rated and commented on this recipe

  

  My first go at bread and it turned out fine. Used wholemeal bread flour and the sort of yeast you have to whisk with a bit of hot water and sugar to activate. I'm not so sure it doubled in size after kneading but did expand a little, certainly once in the oven.

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• broadbean

  22 August 2009

  broadbean rated and commented on this recipe

  

  Didn't have any mushrooms and my son not keen on them so used feta cheese instead.added quite a bit more flour in the kneading proscess.bread turned out delicious.Will definatly make again.

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• sleighbell's

  11 October 2009

  sleighbell's commented on this recipe

  I love this bread but I think I might try it with Wholemeal flour next time. Has anyone else tried it with Wholemeal?

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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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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 30 mins

Cook 50 mins

Vegetarian

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

Per serving

267 kcalories, protein 9g, carbohydrate 46g, fat 6 g, saturated fat 1g, fibre 3g, salt 0.18 g

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