Courgette & mushroom bread

Courgette & mushroom bread

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(32 ratings)


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Cooking time

Prep: 30 mins Cook: 50 mins Plus proving time

Skill level

Moderately easy


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



  • 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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  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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logara19's picture

Has anyone tried making this in a bread machine?

bigglesmith's picture
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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.

stones's picture

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!

lizziejones's picture
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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.

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

carol1's picture

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

maz1507's picture
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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.

marydrum's picture
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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!