Courgette & cheddar soda bread

Courgette & cheddar soda bread

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(21 ratings)

Prep: 25 mins Cook: 40 mins


Cuts into 12 slices
This simple loaf is easy to make but big on flavour and texture, with mature cheese, grated courgettes, oats and thyme

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per slice

  • kcal185
  • fat4g
  • saturates2g
  • carbs30g
  • sugars3g
  • fibre3g
  • protein7g
  • salt1.2g
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  • 400g self-raising flour, plus extra for dusting
  • 2 medium courgettes



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

  • 50g rolled oat
  • 1½ tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 75g mature cheddar, grated
  • small bunch thyme, leaves only


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 284ml pot buttermilk
    Buttermilk pancake mixture in bowl with whisk



    There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…

  • 1 tbsp clear honey
  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…


  1. Heat oven to 200C/180C fan/gas 6 and dust a baking sheet with a little flour. Place a box grater on top of a clean tea towel and coarsely grate the courgettes. Lift the corners of the tea towel and, holding it over the sink, twist to compact the courgettes and squeeze out as much liquid as you can.

  2. Put the flour, oats, bicarb and 1 tsp fine salt in a large bowl. Add most of the cheddar (save a little for the top), the thyme and the courgette. Mix the buttermilk and honey, then pour into the flour mixture. Stir with a wooden spoon until the dough starts to clump together, then tip onto a work surface and knead briefly to bring all the loose bits together – try not to overwork the dough or the bread will be heavy.

  3. Shape into a round loaf and place on the baking sheet. Brush with egg and sprinkle with the remaining cheese. Use a sharp knife to score a deep cross on top of the loaf, then bake for 40 mins until deep golden brown. Best served warm, but leftovers will keep for 1-2 days.

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Comments, questions and tips

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22nd Oct, 2018
Couldn't eat the whole loaf in one go, so sliced the rest thinly after it had cooled and crisps the slices in a med-low oven. Made excellent crispbread for soup, and keeps for weeks in a tin. Also good with cheese.
30th Sep, 2018
Real comfort food. Read the reviews and decided to make 4 small loaves and freeze some. I also decided to mix the courgette with the dry ingredients to get a good distribution and use some fiery chilli cheese. Really good with soup on a cold windy day and so quick and easy.
26th Sep, 2018
Made this recipe split into two loaves but still baked for 40 minutes and it worked wonders, got top prize in my village bake off :) I added caraway seeds to the mix and found this complimented the other flavours well.
hrgoddess's picture
15th Oct, 2017
I only used one courgette which weighed 155 grams after squeezing out as much water as I could (afraid of soggy loaves if I were to have used 2). I also split the dough into two loaves as recommended by some other bakers. To one loaf, I added a few olives as someone had suggested. Baked each loaf separately for 40 minutes each. They were both outstanding! I definitely recommend.
10th Jul, 2017
Wow, yum. Followed other user's suggestion and split into four rolls, which ended up much bigger than expected! Had with a butternut squash soup and it was delicious. Good to know this would keep for a couple of days but I really can't see it lasting that long in my house!
Lullaby Melodia
8th Jul, 2017
I have made soda bread before and have never been a great fan, but the addition of cheese and courgette really makes a difference. I halved the recipe as I know soda bread is best eaten warm from the oven and also added a few green olives. Cooked it for 30 mins...
Anthemys's picture
30th Aug, 2016
The courgette and cheddar go so well together. I divided the dough in 2 and it wasn't soggy at all. The mixture is very sticky so quite hard to knead (I used plenty of flour to help).It cooked for about 30 minutes in total. This could become a BBQ staple or just a side dish with a salad and some cream cheese on top.
25th Aug, 2016
I have made soda bread many times but this is the best one; especially good as it uses some of the glut of courgettes. I weighed the grated courgette after squeezing the liquid out and it was ~230g. The courgettes before weighed about 280g. I tried to squeeze as much liquid out as possible then asked my husband to do it and it was amazing how much more liquid came out. Also, I never bake one big loaf, I always divide the mixture into 2 or 4 otherwise it will be soggy in the middle. I check after 20 minutes and then check in 2 minute increments. Shouldn't take longer than 30 minutes.
17th Sep, 2015
I have made this bread twice and it is delicious. The first time it was too moist, so the second time I cut down on the courgette. Perfect! Two medium courgette is a bit vague, how big is a medium courgette?
4th Sep, 2015
My first attempt at any sort of bread. Delicious, but still a bit too moist in the middle even after an hour. Will try a slightly hotter oven and maybe a bit longer next time.


2nd Aug, 2019
Would this work without the honey? Tia
goodfoodteam's picture
3rd Aug, 2019
Thanks for question, leaving out the honey will affect the flavour but not the rise. You could use an alternative such as agave or brown rice syrup or leave it out altogether. Let us know how you get on.
Lucy Roberts's picture
Lucy Roberts
28th Aug, 2019
This recipe is incredible. I have never made bread before and i managed it hooray! I made double but split it into four. I used dried thyme and added vegetarian parmesan and chives plus quite a bit more cheese. I drizzled extra virgin olive oil over it half way through baking and drizzled it on when it was sliced and it was heaven. I wonder if there is an easier way to dry out courgette as I just couldn't squeeze it hard enough! The measurements people suggest are really super helpful - I think 2 medium ones would make it way too wet.
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