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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11th Oct, 2009
I love this bread but I think I might try it with Wholemeal flour next time. Has anyone else tried it with Wholemeal?
claraclutt's picture
22nd Aug, 2009
Didn't have any mushrooms and my son not keen on them so used feta cheese instead.added quite a bit more flour in the kneading proscess.bread turned out delicious.Will definatly make again.
8th Jul, 2009
My first go at bread and it turned out fine. Used wholemeal bread flour and the sort of yeast you have to whisk with a bit of hot water and sugar to activate. I'm not so sure it doubled in size after kneading but did expand a little, certainly once in the oven.
30th Apr, 2009
After making this bread today, I love this bread! Its so easy to make and has a great flavour. I personally didn't put the fresh basil as I didn't have any to hand, but without it, it tasted so lovely. I also didn't put the rock salt as I don't think it needs it. I also added more flour when kneading as the mixture was a little too wet and then hey presto a wonderful rustic loaf that can go with so many things, I will certainly be making this again and again.
22nd Mar, 2009
We made this bread in a breadmaker - but it was a bit soggy in the middle - although it was still very nice. It either needs more flour or just cooking longer. It went well with the chunky minestrone soup.
28th Feb, 2009
I thought this was going to go horribly wrong as I added the courgette mixture when it was still hot to the flour mixture. However, after allowing it to double in size I placed it in a square sized baking tin and added some rock salt (rather than sea salt) on the top. Result - it was delicious. I cooked it for 30 minutes, but then turned down the heat a little and cooked the bottom side for an extra 10 minutes.
24th Jan, 2009
This was very easy to make although I did have to add a lot of flour when kneading it because it was quite wet, despite having squeezed out as much liquid as I could. I would add more garlic and salt next time to give more flavour, but otherwise love it!!
16th Dec, 2008
Has anyone tried making this in a bread machine?
25th Nov, 2008
Delicious bread! When I make it next time, I'll be adding more salt, though - but then I was very thorough with the washing of the courgette so maybe that was why it didn't taste salty enough? It's quite fiddly getting the vegies ready, but it's worth it in the end. Very tasty, wholesome and different.
15th Oct, 2008
The salt will be to draw out the water from the courgettes - leaving this step out will make the dough sticky... if you rinse and squeeze enough times the salt shouldn't effect the flavour. Starting to prefer this to sun-dried tomato bread!


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