Courgette & mushroom bread

Courgette & mushroom bread

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(33 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

Comments, questions and tips

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Comments

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charlit's picture
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What would be considered a 'medium' courgette, weight-wise? I have a few courgettes from a friend's garden that I would like to use for this, and they look huuuuge to me, so am considering using just 1,5 or maybe only 1 for this bread.

vonnie's picture
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I've no idea what went wrong.... I used the correct amounts of everything, wrung every last drop of liquid out of the courgettes and ended up with a soupy, bubbling mix. I added another 150g or so of flour to try to thicken the mix enough for it to get past the liquid stage but it's still too liquid to even attempt to knead.
I'm no stranger to bread making and I've never had results like this - am totally baffled, and really disappointed.

iewabear's picture
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Great recipe! I made it for the first time today, and the bread turned out nicely, very pleased! I used spring onion instead of onions, but it still tasted great! The bread is crispy on the outside, and soft and moist inside with great flavors .

cazzmania's picture
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I thought this bread was great! Very easy to make and tastes lovely. I also needed extra flour for kneading. Will be making again but might try playing around with different ingredients like roasted tomato and olive.

grandmagrandad's picture

interesting recipe ,
nice alternative to normal rolls and soup. will try. or rather my husband( the breadmaker) in our house) will try..

jerom73's picture
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This morning I decided to bake this bread, it turned out very good.
The tip I would suggest to get the water out of the courgette is to put your grated veg in a towel and squeeze the water out. This will ensure all the water is extracted in a better way, and if your over is cooking high, turn the temp. to 200 it will be just fine.
Will try it again!

welshpoppy's picture

Haven't made this, but I have noticed in several of your recipes that you tell people to heat the oven to whatever temp. is needed ages before it is neccessary. This one has you putting the oven on, then mixing the bread, kneading for 10 mins, leaving it 25 mins to rise before finally getting it in the oven. What a waste of fuel and money! 10 mins before ready to bake is plenty of time for the oven to get up to temp.
Can you correct this in future recipes please?

wendyr0239's picture
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Gorgeous. I used the amount of plain flour as stated in the recipe but agree with the previous comments that you need to add quite a bit more whilst kneading to make it a less sticky dough. However, this was only a minor issue as the end result was yummy. I sprinkled pumpkin seeds on the top, as well as the salt, just before baking.

ladyverte's picture
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Absolutely delicious! Made it with whole grain four and used rosemary instead of basil. Loved the salt on top, but did only use 1/4 teaspoon and like others had to use a lot of flour when kneading as it was very sticky. Will definitely be making it again, hubby just loved it!

sylvette's picture

I made this bread yesterday for the first time and I'll definitely make it again. I used spelt flour rather than plain and it worked quite well. Delicious recipe! Loved it!!

gilly-m's picture
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This is absolutely delicious.... I will be making this again.

julesinafrica's picture

Really lovely - best bread I've ever made, still fresh the next day! Agree with other comments, you need more flour, the dough is VERY sticky and hard to knead because of that.

princessjared's picture
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Forgot to say, I also sprinkled a good helping of mixed seeds on top before baking...yummy : )

princessjared's picture
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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...

foodstar's picture

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.

sleighbell's picture

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

claraclutt's picture
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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.

lindseybowers's picture
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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.

fitzydread's picture

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.

bobbyg's picture
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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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