Courgette (Zucchini) & Cheddar Quick Bread - Revisited-

I must thank you all. Let me explain: I went to a party yesterday, each guest bought a dish, the host had worked hard to make sure that the garden was nicely prepared for our arrival.
-But what should I bring was my question?
-Oh one of your delicious recipe, was the answer.
But which? that's when I had a brain wave and decided to access Google Analytics to see which of Pebble Soup's recipe was your favorite.
I crossed my fingers, hoping that it was not a winter casserole and the result was:

Courgette and Cheese Loaf

Cuts into 10 slices
Ready in 1 hour 10 minutes

I amended the oven temperature that should get rid of the sogginess

75g butter
200g courgette coarsely grated
2 tsp fine sea salt
225g self-raising white flour, sifted
3 large eggs, beaten with a fork
4 tbsp milk
1/4tsp cayenne pepper powder
1/4 tsp dry mustard powder or 1/2 tbsp mustard mixed with the mild
125g strong Cheddar cheese, coarsely grated

Pre-heat the oven to Gas Mark 5 (190°C, 375°F).
Line a loaf tin with baking paper, leaving 5cm above the rim.
Melt the butter and leave it to cool
In a large bowl, combine the sifted flour, salt, cayenne powder mustard .
Add the grated cheese.
Lightly beat together the eggs and milk , then pour into the flour mix and stir with a knife to create a dense sticky batter.
Add the courgette shreds.
Turn into the lined loaf tin
Bake for 20 minutes, then raise heat to Gas Mark 6 (200°C, 400°F) and bake for 20 minutes more until the top is golden and/or the top spring lightly when pressed.
Leave the loaf in the turned off oven for 10 minutes. Cool on a rack before turning out.

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