Courgette & cheese loaf

Courgette & cheese loaf

Who’d have thought that the humble courgette could play a starring role in such a variety of dishes.

By , 21 September 2015
Courgette & cheese loaf
  • Ready in: 70 mins
  • Serves: 10
  • Price: 30p per serving
Nutritional Info
Each 81g serving contains
  • Fat 13
  • Sat Fat 7.4
  • Sugar 1
  • Salt 0.73
  • Cals 221
of your reference intake.
Typical energy values per 100g: 1142kJ/273kcal.
  • 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.