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 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, questions and tips

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3rd Sep, 2011
This bread is easy to make and tasted fantastic. Was fabulous with some tomato-based soups or just on it's own with some butter. We expected it to be quite heavy, but it was light and moist and kept very well for a few days in the fridge. Great for using up that late summer courgette glut!
6th Aug, 2011
It needed more flour than the receipe said, but lovely with soup.
5th Aug, 2011
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 :)
4th Aug, 2011
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!
14th Jul, 2011
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.
13th Jul, 2011
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.
8th Jun, 2011
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.
30th Apr, 2011
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 .
29th Jan, 2011
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.
6th Dec, 2010
interesting recipe , nice alternative to normal rolls and soup. will try. or rather my husband( the breadmaker) in our house) will try..


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