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2 medium courgettes
2 teaspoons coarse sea salt
125g plain flour / 125g whole wheat flour
2 teaspoons baking powder/ ½ teaspoon sodium bicarbonate
1 teaspoon coarse sea salt, optional
4 spring onions, thinly sliced
30g basil, chopped coarse
150g Cheddar
3 free range eggs, whisked lightly
170 ml of buttermilk
To the savoury courgette bread a lot of coarse sea salt is added but of the first 2 teaspoons (which are sprinkled on the grated courgettes) most will be squeezed out again. Do you think the third teaspoon salt is too much then you can use less or add salt to taste.
How to make the Courgette, cheddar and basil breads
Grate the courgettes - in the skin - coarse in a colander.
Sprinkle on the sea salt then let it drain for 30 minutes.
Place the courgette on a clean tea towel and squeeze it out.
Grate 75g of cheddar then cube the remaining 75g.
Mix all dry ingredients until combined, flours, baking powder, soda (salt).
Add the courgette and mix it into the flour mixture.
Mix the onion rings and basil into the flour mixture too.
Fold in the cheddar quickly.
Stir the eggs into the buttermilk.
Stir the egg-mix into the batter.
Preheat the oven to 180°C.
- Meanwhile grease the molds then place a strip of baking paper on the bottom
- Bake the breads in 40-45 cooked through and brown
- Place aluminum foil on the breads during the last 15 minutes baking time to prevent the breads getting too dark
Allow the breads to cool in the moulds.
The breads taste best when still a little warm.