Courgette & cheese loaf
- 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
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.
Grate the courgettes and set aside. Sift the flour, salt, cayenne powder and mustard powder into a bowl. Stir in the cheese.
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.
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.