A savoury quick loaf folds grated courgette, mature cheddar and chives into a soft, lightly crisp crumb for lunches or a picnic.
Ingredients
- 2 medium, about 300g Courgettes
- 1 tsp, divided Fine salt
- 150g, grated Mature vegetarian cheddar
- 20g, finely snipped Fresh chives
- 2 large Eggs
- 100ml Milk
- 80ml Olive oil
- 250g Plain flour
- 2 tsp Baking powder
- 1/2 tsp English mustard powder
- 1/4 tsp Black pepper
- 5g, to grease the tin Butter
Method
- Heat the oven to 180°C (160°C fan). Grease a 900g loaf tin, about 23 x 13cm, with the butter and line the base and long sides with baking paper.
- Coarsely grate the courgettes. Toss with 1/2 tsp salt and leave in a sieve for 10 minutes, then squeeze firmly in a clean tea towel until no more liquid drips out.
- In a large bowl, whisk the flour, baking powder, mustard powder, remaining 1/2 tsp salt and black pepper. Stir in the grated cheddar and snipped chives so they are evenly distributed.
- In a separate jug, beat the eggs with the milk and olive oil. Pour into the dry ingredients and fold gently until only a few streaks of flour remain.
- Fold in the squeezed courgette just until evenly mixed; stop as soon as the batter comes together to avoid a tough loaf. Scrape into the prepared tin and level the top.
- Bake for 50–60 minutes, until deeply golden and a skewer inserted in the centre comes out clean or with a few dry crumbs. If the top browns too quickly, loosely cover it with foil for the final 10 minutes.
- Leave in the tin for 15 minutes, then lift onto a rack and cool for at least 30 minutes before slicing so the crumb can set.
Allotment tip
Squeeze the grated courgette thoroughly and cool the loaf before cutting; both help prevent a damp, crumbly centre.