Cheesy-Courgette Bread – gluten free #glutenfree #recipes #vegetarian

Its that time of year again when we have a glut of courgettes and as they don’t freeze well have no idea what to do with them.

Cheesy-Courgette Bread goes well with soups (esp onion!) Or as part of a ploughman’s lunch with cheese and/or ham, plus the usual pickles/mayo and a side salad.

Warning. This is delicious but very filling! Also the texture is more cake-like than breadish.

Ingredients: (see notes for variations)

  • 200g GF self-raising flour (GF plain flour: add 4.5tsp baking powder + 1.5tsp xantham gum)
  • 100g cornmeal/polenta (plus extra for dusting -optional)
  • 1/2 tsp dry mustard (optional)
  • 3 beaten eggs
  • 60g melted butter
  • 300ml milk (see notes)
  • 150gms grated cheese
  • 2 large or 3 small courgettes (350g trimmed.)
  • Sea salt and ground black pepper
  • Olive oil for brushing
  • Paprika (optional)

Method:

  • Preheat oven 180c or gas mark 4
  • Line a 24cm (10”) tin. (Loose based makes removal when cooling easier but not essential)
  • Sift dry ingredients into a large mixing bowl and mix well
  • Add eggs and melted butter
  • Add cheese
  • Grate 180 grms of the courgette and add to mix (or all – see notes)
  • Season well and spoon into the prepared baking tin
  • Dust with added polenta meal (optional – adds a crunchy texture)
  • Sprinkle with paprika (optional)
  • Finely slice remaining courgette and lay slices on the top of the mix
  • Dab slices with olive oil, using a brush
  • Bake for 40 to 50 mins or until loaf is golden brown and springs back when pressed
  • Leave to cool for 5 mins and then turn out to cool completely

Notes:

  • Wheat flour works fine but may need less milk – and miss out the xantham gum!
  • You can grate all of the courgette into the mix. (as in the picture – I used a white patty-pan squash which was rather drab as a topping)  It does make the loaf a little denser and it may take a slightly longer cooking time. But it works fine and disguises the obvious courgetty-nature from those picky veg-haters! You can also use a summer squash such as patty-pan.
  • Use dairy or oat milk for preference. Soy and nut milks can and do alter the flavour
  • Always use a strong or even smoked cheddar. Courgettes absorb a lot of flavour!
  • For a piquant mix (esp if leaving out the salt) a blue cheese will work well
  • Vegan cheese will work but pick a really strong one (many are not – in which case add up mustard powder to one level teaspoon)
  • To ring the changes replace the mustard with chopped rosemary or thyme

adapted from a recipe by Hannah Miles

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