Courgette & mushroom bread

Courgette & mushroom bread

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(46 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 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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22nd Mar, 2013
Ps. I didn't have any fresh basil, but used basil-infused olive oil in the recipe--was lovely (although not excessively basil-flavoured!)
22nd Mar, 2013
Absolutely delicious bread which I didn't find particularly time-consuming or fiddly to make. Definitely best to wait for it to cool before eating as suggested. Beautifully moist inside even when cool (unlike a lot of homemade bread which can tend to the dry side), and took the full 40 minutes to cook. Not excessively strongly flavoured inside the crumb; would go well with a nice flavoursome soup or chilli, or would be lovely with butter!
23rd Dec, 2012
24th Sep, 2012
Just had some of this bread I made with the biryiani roast, it was tasty. I used corriander and thyme instead of basil n wholemeal flour. very yummy thanks for the recipe
16th Sep, 2012
Really good. Best tasting bread I've made in a while. I think the tip to not make it too wet is that you really have to squeeze the courgettes out.
28th Aug, 2012
This is a fab bread, easy to do, i used spelt flour and sage instead of basil, great with humous. well worth a try
3rd Aug, 2012
Amazing - First time I have made a loaf and what a loaf to start with! Wished I'd read the reviews about just how sticky the mixture was before hand but went with my gut and added more flour - truned out fine. Will definitely be making this again and recommending to all at the allotment!
9th Feb, 2012
Im about to make this bread, but would it not be best with Bread flour as opposed to just plain flour?
27th Sep, 2011
Hello, I did the courgette the "Italian way". i.e. I grated, put it on a plate with a sprinkling of salt, put another plate on top and then a heavy object (I used the lid of a cast iron pan). This squeezes the juices out, then all you have to do is remove the lid, hold the second plate on and tip the juices into another dish. I used this as the water, rather than using fresh water, to retain flavour, and goodness from the courgettes. I used yellow courgettes, because that is what I had and I substituted grated cheese with mushrooms, for the same reason. I also added a pinch of sugar. I then kneaded using the "french" method (I'm not showing off, but I can't explain - do google). Then I rolled into a sausage and, made it into a big donut shape but more because I wanted to take this to a picnic without a knife (so it could be broken by hand, without knife). After all that, it was fabulous!
20th Sep, 2011
Thought this bread was really great, but agree with all the other comments; I needed a lot more flour to be able to work the dough. I couldn't get my hands on fresh basil so used dry - wouldn't recommend and would hang off until you can find fresh, or reduce quantities if using dry. Lovely salty taste, rose well and the mushrooms and courgettes were lovely. I ate it with a spicy tomato soup!


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