Courgette & mushroom bread

Name: Courgette & mushroom bread
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 3 medium courgettes grated; 2 tsp salt; 2 tbsp olive oil; 1 small onion finely chopped; 1 2 garlic cloves; 100 g chestnut mushroom chopped; 350 g strong plain flour; 7 g sachet easy-blend dried yeast; 2 tbsp chopped fresh basil; ½ tbsp coarse sea salt to sprinkle

Prep: 15 minsCook: 50 mins

Prep

15 mins

Cook

50 mins

Servings

Difficulty

Medium

Dairy-FreeVegetarianVeganNut-FreeEgg-Free

(0)

This courgette and mushroom bread is one of my favorite weeknight discoveries because it's genuinely simple to throw together in just over an hour. The grated courgettes keep the loaf wonderfully moist while adding vegetables to something you'd normally think of as indulgent, and they're packed with vitamins and minerals too. What I love most is that you probably have most of these ingredients already in your kitchen, making this an economical choice that tastes like you've spent far more effort than you actually have. The earthy mushrooms and fresh basil make every slice feel special, and your kitchen will smell absolutely divine while it bakes.

Ella x

Ingredients

Servings:

3 mediumcourgettes grated
2 tspsalt
2 tbspolive oil
1 smallonion finely chopped
12 garlic cloves(crushed)
100 gchestnut mushroom chopped
350 gstrong plain flour
7 gsachet easy-blend dried yeast
2 tbspchopped fresh basil
½ tbspcoarse sea salt to sprinkle

Detail level

Instructions

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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