Courgette & mushroom bread

Latest comments and suggestions

Results 1-20

• 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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• kes

  07 February 2008

  kes commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• scorpio

  16 December 2008

  scorpio commented on this recipe

  Has anyone tried making this in a bread machine?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Gemma Gregory

  25 January 2010

  Gemma Gregory rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Gemma Gregory

  25 January 2010

  Gemma Gregory rated this recipe

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• madjax

  29 January 2010

  madjax rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• summatnew

  08 July 2010

  summatnew commented on this recipe

  Our Bread Club just made this, it was delicious. Some added extra Basil. Most agreed the dough was very sticky and had to add more flour to knead properly. A couple of points were raised, 1.Should the recipe read Strong flour not PLAIN flour? 2.there are two cooking times given so go by your oven conditions (mine always cooks higher temp than on the dial). Everyone who made it really enjoyed it, one member used Parsley instead of Basil and white not chestnut mushrooms, another used one third wholemeal flour instead of all white. We all agreed we would make it again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• blindpilot

  09 July 2010

  blindpilot rated and commented on this recipe

  

  I made this for the first time today and will probably be making it every day now- It is delicious! I used groundnut oil by mistake and used rosemary instead of basil, don't want to try it with basil now! It's very good too, cos I'm vegan, I am recommending to all my friends : ) Will be trying it with wholemeal flour too...

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/2889/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

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

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.