Courgette, potato & cheddar bread

Courgette, potato & cheddar bread

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(9 ratings)

Prep: 20 mins Cook: 1 hr, 15 mins Plus rising


Cuts into 6-8
Make the most of your garden glut with this simple idea to transform seasonal veg into something everyone will love

Nutrition and extra info

  • Freezable

Nutrition: per serving (8)

  • kcal330
  • fat8g
  • saturates3g
  • carbs60g
  • sugars2g
  • fibre3g
  • protein10g
  • salt0.22g
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  • 500g new potatoes
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 500g strong flour



    Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • 7g sachet dried yeast



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

  • 1 courgette



    The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…

  • 85g strong cheddar (or vegetarian alternative), grated



    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • few thyme sprigs


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 2 tbsp olive oil, plus extra for greasing
    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. Boil the potatoes in salted water until just tender, drain and allow to cool a little. Put the flour and yeast into a large bowl. When the potatoes are cool enough to handle, coarsely grate half straight into the mix, tossing occasionally to coat in the flour. This will stop the potatoes sticking in clumps.

  2. Grate in half the courgette, add half of the cheese and strip in half of the thyme leaves. Add 1 tbsp olive oil mixed with 175-200ml hand-warm water. Bring the dough together and knead for a couple of mins. Put into a lightly oiled bowl, cover and leave to rise in a warm place until doubled in size.

  3. Heat oven to 200C/180C fan/gas 6. Grease a 20cm x 30cm tin. Push the bread dough into the tin firmly, pushing out air. Finely slice the remaining potatoes and courgette. Scatter over the top along with the remaining thyme and poke in roughly with your fingers so the slices stick out a little. Cover with oiled cling film and leave to rise again for about 45 mins. Drizzle with the rest of the olive oil, scatter with the remaining cheese, then cook for 50 mins-1 hr, until well risen and golden. Leave to cool, then serve, cut into squares.

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Comments, questions and tips

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14th Dec, 2018
Quite a lot of the comments regarding this Courgette, Potato and Cheddar Bread recipe are nothing to do with it, as people are mentioning yoghurt, cayenne and turmeric. I'm confused!
5th Feb, 2017
The yoghurt (or sour milk) is essential, I think, and I use only that and no water. Salt and pepper is very much a question of personal taste, but I think 1,5-2 teaspoons is right for this recipe. As for the turmeric, it has a very very subtle flavour, but gives a wonderful colour! You can use as much as you like for the colour. The fascinating smell is (sadly?) barely recognizable in the baked bread, or not at all. I like a very small amount of cayenne also. And I am generous with quite strong-flavoured cheese. Well, in sum, quite a lot of tweaking here - but like this, it has become a regular here. PS Use oil instead of flour when working and kneading the dough with your hands: easier, and does not make the dough drier.
11th Aug, 2014
So wish I'd read these comments earlier!! Definitely needs some salt! So bland. Disappointed but hopeful for a better next attempt!
29th Jul, 2014
I wish I had read the comments prior to making this as the taste was disappointing for something which looked so good. I used granary bread flour as it was all I had. This worked out fine but the lack of salt definitely affected the overall flavour. I will try it again using the suggestions made by others to see how different it is.
Ticks's picture
30th Jul, 2013
I like the look of this but see there are variations on the recipe, so how much salt, pepper, yog, turmeric etc?
31st Mar, 2013
Made with salt, cayenne and yoghurt this is a delicious bread, excellent to complement a soup, a salad or a curry. Like that, it deserves 5stars. My guests liked it so much that they took the leftovers with them when they left. But how can GF produce such a recipe without listing salt?
5th Mar, 2013
I really like this and have made it a couple of times now. It is a super bread along with for instance a veggie main. But I took the advice of other reviewers and added salt, pepper and a pinch of cayenne, and I used yoghurt instead of water. Oh yes, and of course lots of turmeric. Turmeric gives a lovely colour and a wonderful smell. The taste is very subtle indeed, you can't go wrong. My rating is based on these adjustments. - I have also made this with cooked red lentils instead of potatoes, which was just as good or even better. (Red lentils can replace mashed potatoes in any recipe, as far as I know.) They will be wetter than potatoes, so liquids in the recipe should be reduced somewhat, but the dough may very well be quite wet. Mine was too moist to be kneaded, but the resulting bread was perfect.
9th Nov, 2012
The taste was great but it seemed a little heavy - perhaps I didn't prove long enough? Or may be it needs a second proving?
12th Aug, 2012
I added a large tablespoon of salt to the flour, 3 red & 2 white onions caramelised, used smoked cheddar (doubled quantity), doubled the courgette, doubled the thyme and sprinkled 1/2 tablespoon of Smoked Maldon Sea Salt on the foccacia before cooking and it still seemed to lack something...maybe some yogurt mixed into the dough next time or blue cheese on the top?
24th Jul, 2011
Very bland, was very tempted to add red onions but decided as it was my first attempt to follow the recipe closely. Very disappointed with the taste. I think next time I will add herbs and maybe caramelised onions to add flavour.


Ticks's picture
31st Jul, 2013
I like the look of this but see there are variations on the recipe, so how much salt, pepper, yog, turmeric etc?
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