Courgette & mushroom bread

Courgette & mushroom bread

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(40 ratings)

Prep: 30 mins Cook: 50 mins Plus proving time

More effort

Serves 6
A great accompaniment to soups and salads or just served warm with a bit of butter

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal267
  • fat6g
  • saturates1g
  • carbs46g
  • sugars0g
  • fibre3g
  • protein9g
  • salt0.18g
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  • 3 medium courgette, grated



    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 2 tsp salt
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 small onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, crushed



    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

  • 100g chestnut mushroom, chopped
  • 350g strong plain flour
  • 7g sachet easy-blend dried yeast



    Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…

  • 2 tbsp chopped fresh basil



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • ½ tbsp coarse sea salt, to sprinkle


  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.

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Comments (53)

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

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

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.

charlit's picture

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

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

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

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

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

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

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

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

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

princessjared's picture

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

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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