Courgette & mushroom bread

Courgette & mushroom bread

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(50 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


  • 3 medium courgettes, grated



    The courgette is a variety of cucurbit, 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, questions and tips

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4th May, 2020
Dreadful recipe. As an experienced bread maker you have to be specific on quantities and "medium courgette" is totally useless. The bread was a disaster, soggy, unrisen. Would not recommend even trying. Will not bother trying to improve either
jenclews's picture
28th Jan, 2018
I weighed my courgettes as '3 medium courgettes' could be anything from 300-500g! Mine were 450g, so I upped the flour by 50g and still added the 125ml of water. It is a wet dough, but wet doughs tend to make softer, more open crumb so it's worth persevering. Rather than add more flour (if kneading by hand) lightly spray a pastry sheet with oil, and oil hands. The dough will be much easier to handle. I caramelised the onion with 1 tsp balsamic and 2 tsp of brown sugar, and swapped the mushrooms for 50g of sundried tomatoes. I went off piste with the method, prepared it conventionally with a first prove, then shaped and second prove in a parchment paper lined banneton. I cooked it in a soaked clay baker, (@ 230C for 20 mins and 15 mins lid off at 200C). It rose beautifully, lovely flavour and crumb. I've only given it 3 stars as I do think the recipe could have been written more clearly.
Lullaby Melodia
11th Jul, 2017
Made this in my bread maker. After reading other reviews I didn't add any water at all. I didn't have any mushrooms so left those out and added a handful of mixed seeds instead. The bread was delicious, my son loved it too.
25th Sep, 2016
Excellent recipe. I make it in a bread maker. The water quantity required depends heavily on the courgettes, type, freshness, how well you managed to drain them. The draining is critical. I usually don't need to add any water at all. Never add flour - just use less water if the courgettes are very fresh. Goes great with soup or savoury spreads.
123startandcook's picture
31st Mar, 2016
Tasty,Easy and awesome! I want to make it again!
michelle_30's picture
1st Nov, 2015
Made this today to go with soup....I halted the receipe and made 8 rolls which i baked for 15 minutes. The dough was really sticky and I used more flour to help kneed and I didn't think I would get a good rise or bake as I barely did this for 5 minutes but I did rise well so I proved it twice before baking. Tastes really delicious and I forgot to add the salt on the top but I don't really think it matters. I have frozen half and will have the other this week for lunch. It takes a while to make but def worth a try and I'm thinking of other flavours to try as a variation to this
20th Jul, 2014
This is such a tasty bread and so easy to make. Recipe reads wrong however. Used strong flour not plain. Squeezed the moisture out of the cooked vegetables using a J cloth so make sure that the dough wasn't too wet. Didn't use anywhere near the amount of water suggested in the recipe so didn't have to use extra flour. Will definitely make again
4th Apr, 2014
Reallly had to wring all the liquid out of the courgettes. I think I would use a slightly cooler oven next time because the loaf had begun to scorch on the outside before the inside was completely cooked. I also sprinkled crushed, unsalted peanuts on top and the result was delicious.
4th Apr, 2014
Gave it one star to try and offset all the people rating this 5 stars whilst also saying it needed a lot more flour. I was there for 1 hour kneading the bread, adding more flour, kneading the bread, adding more flour until I gave up and chucked it the airing cupboard. It's still in there now, clogging up the central heating. If a bread recipe has got the wrong amount of the most important ingredient in it; flour, my suggestion is don't rate it 5 stars.
2nd Aug, 2013
Lovely bread. I also used more flour as it is a very wet dough (start kneading and you'll realise!) even if you wring the life out of the courgettes. Used the courgette water to make the dough. Perhaps I was a little salt happy for the top so less is probably more (and I love salt!) cooked mine in a fan oven for 36mins as was golden all over and came out fab.


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123startandcook's picture
31st Mar, 2016
Adding some rosemary tastes great.
4th Aug, 2013
What a fantastic, tasty bread recipe. Can become very sticky when water added so need tons of flour when kneading. Great way of using home grown courgettes. Had it again tonight with Baba Ganoush made from homegrown aubergines
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