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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Ingredients

  • 3 medium courgettes, grated
    Courgette

    Courgette

    corr-zjet

    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
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, crushed
    Garlic

    Garlic

    gar-lik

    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

    Yeast

    yee-st

    Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…

  • 2 tbsp chopped fresh basil
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • ½ tbsp coarse sea salt, to sprinkle

Method

  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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jerom73
28th Sep, 2010
5.05
This morning I decided to bake this bread, it turned out very good. The tip I would suggest to get the water out of the courgette is to put your grated veg in a towel and squeeze the water out. This will ensure all the water is extracted in a better way, and if your over is cooking high, turn the temp. to 200 it will be just fine. Will try it again!
welshpoppy's picture
welshpoppy
23rd Sep, 2010
Haven't made this, but I have noticed in several of your recipes that you tell people to heat the oven to whatever temp. is needed ages before it is neccessary. This one has you putting the oven on, then mixing the bread, kneading for 10 mins, leaving it 25 mins to rise before finally getting it in the oven. What a waste of fuel and money! 10 mins before ready to bake is plenty of time for the oven to get up to temp. Can you correct this in future recipes please?
wendyr0239
13th Sep, 2010
5.05
Gorgeous. I used the amount of plain flour as stated in the recipe but agree with the previous comments that you need to add quite a bit more whilst kneading to make it a less sticky dough. However, this was only a minor issue as the end result was yummy. I sprinkled pumpkin seeds on the top, as well as the salt, just before baking.
ladyverte
31st Aug, 2010
5.05
Absolutely delicious! Made it with whole grain four and used rosemary instead of basil. Loved the salt on top, but did only use 1/4 teaspoon and like others had to use a lot of flour when kneading as it was very sticky. Will definitely be making it again, hubby just loved it!
sylvette
21st Aug, 2010
I made this bread yesterday for the first time and I'll definitely make it again. I used spelt flour rather than plain and it worked quite well. Delicious recipe! Loved it!!
gilly-m
5th Aug, 2010
5.05
This is absolutely delicious.... I will be making this again.
julesinafrica
31st Jul, 2010
Really lovely - best bread I've ever made, still fresh the next day! Agree with other comments, you need more flour, the dough is VERY sticky and hard to knead because of that.
princessjared
9th Jul, 2010
5.05
Forgot to say, I also sprinkled a good helping of mixed seeds on top before baking...yummy : )
princessjared
9th Jul, 2010
5.05
I made this for the first time today and will probably be making it every day now- It is delicious! I used groundnut oil by mistake and used rosemary instead of basil, don't want to try it with basil now! It's very good too, cos I'm vegan, I am recommending to all my friends : ) Will be trying it with wholemeal flour too...
foodstar
8th Jul, 2010
Our Bread Club just made this, it was delicious. Some added extra Basil. Most agreed the dough was very sticky and had to add more flour to knead properly. A couple of points were raised, 1.Should the recipe read Strong flour not PLAIN flour? 2.there are two cooking times given so go by your oven conditions (mine always cooks higher temp than on the dial). Everyone who made it really enjoyed it, one member used Parsley instead of Basil and white not chestnut mushrooms, another used one third wholemeal flour instead of all white. We all agreed we would make it again.

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