In the past I have made many different kinds of bread. A few years back I found a wonderful recipe book from the library on breads, cakes and biscuits. I tried out quite a few recipes from it. This is one of the recipes from the book but I added the mixed seeds and lemon to make it my own. I also had a recipe from my aunt for courgette bread for some time but never actually got around to trying it. That was until I came across this similar recipe in the book from the library which reminded me to try it again. I liked this recipe as it did not have any eggs whereas the recipes that I have seen before did contain eggs. This bread goes well with all kinds of soups, especially tomato soup, or to eat on it’s own with some butter while still warm :p .
Courgette (Zucchini) Bread
This recipe makes a very large loaf, so if you wish to make it for two reduce the recipe to match.
Preparation time: 1 hr 45 mins Cooking time: 30 mins Serves : 6 to 8
1 lb courgettes
5 cups of strong white flour ( I used self raising)
2/3 cheddar cheese (the original recipe said parmesan)
20 g fast action dried yeast
zest & juice of one lemon
2 tbsp olive oil
salt and pepper to taste
1 1/4 cup hand hot water
milk for glazing
sesame, sunflower, pumpkin seeds and linseed for topping
1) Grate the courgettes in a colander, sprinkle with some salt and leave to drain for 30 mins, then rinse and pat dry with tea towel.
2) In a large bowl, mix the flour, yeast, cheese, lemon rind, and season with black pepper. Pour the oil and lemon juice, and stir in the courgettes, add enough water to make a fairly firm dough. Knead on a lightly floured surface for 10 mins, place in the bowl again and cover with a damp cloth and leave to rise in a warm place for an hour.
3) Grease a 9” round tin, and preheat the oven at 200 ‘ C. Knead the dough slightly and then shape into 8 rolls, and fit into the round tin. Brush with milk and sprinkle the seeds on top. Allow the dough rolls to rise again and then place in the oven for about 25 mins or until golden brown.