Spice up your next bread loaf with courgettes, a hit of chilli oil and pine nut pesto.
If you have courgettes in abundance, this bread recipe puts their earthy flavours to good use (and pairs perfectly with yoghurt-based spreads or avocado). Once you’ve added salt to your courgettes, make sure to work quickly or it will start to draw out too much water. Alternatively, you could squeeze all the excess liquid from the courgettes before using.
- Preheat the oven to 170C. Line the base of a 1-litre loaf tin with paper.
- Place the flour, salt, baking soda, baking powder, sugar and courgettes into a large bowl, mixing well.
- Combine the oils and eggs in a jug. Pour into the dry ingredients and combine well. Spoon the mixture into the loaf tin. Cover with tinfoil and place into the oven for 45 minutes. Remove the foil and cook for a further 15 minutes or until a skewer comes out clean.
- While it is cooking, make the pesto. Into a processor place the basil, garlic, salt, pepper and oil, blitzing until well combined. Add the pine nuts and pulse so they remain chunky.
- Serve the loaf fresh or slightly toasted with tomatoes and pesto.
More courgette recipes
From a spiced salad to a weeknight-friendly pasta.
Spiced corn, courgette and chicken salad. Make the most of fresh corn with this tasty spiced salad.
Roasted pepper and courgette frittata. This simple frittata is wonderful shared as part of a fuss-free picnic lunch.
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