Recipes
Courgette & cheese loaf
Who’d have thought that the humble courgette could play a starring role in such a variety of dishes.
Who’d have thought that the humble courgette could play a starring role in such a variety of dishes.
(80 votes)
Cook: 1 Hour 10 Mins
Serves: 10
Price: 30p per serving
Nutritional Information
Each 81g serving contains
Energy
925kj
221kcal
925kj
221kcal
11%
Fat
13g
13g
Med
19%
19%
Saturates
7.4g
7.4g
Med
37%
37%
Sugars
1g
1g
Low
1%
1%
Salt
0.73g
0.73g
Med
12%
12%
of your reference intake.
Typical energy values per 100g:
1142kj/273kcal
Typical energy values per 100g:
1142kj/273kcal
Ingredients
75g butter
200g courgettes (weighed topped and tailed)
225g self-raising flour
1/4 tsp salt
1/4 tsp cayenne powder
1/2 tsp dry mustard powder
125g extra mature Cheddar cheese, grated
3 large free-range eggs
4 tbsp milk
Method
1
Pre-heat the oven to 180C/160C Fan/Gas 4. Line a 2lb loaf tin with baking paper. Melt the butter and leave to cool – don’t allow it to solidify.
2
Grate the courgettes and set aside. Sift the flour, salt, cayenne powder and mustard powder into a bowl. Stir in the cheese.
3
Lightly beat the eggs, milk and melted butter together with a fork. Add to the flour along with the courgettes and stir until just evenly mixed.
4
Put the mixture in the loaf tin and level the top. Bake for 45-50 minutes or until the top springs back when lightly pressed. Cool on a wire rack.