My courgette loaf is perfect for a lunch snack or even for a quick breakfast. The recipe is below and the full blog post can be found over at Small City Big Personality or by clicking here.
Prep Time: 20 minutes
Cook Time: 45 minutes
- 1 large courgette, grated
- 75g butter
- 250ml buttermilk
- 2 free-range eggs
- 125g organic cheddar cheese, grated
- 2 tbsp dill, chopped
- 225g self-raising flour
- good pinch of salt
- good pinch of cayenne pepper
Preheat your oven to 180C (alter accordingly for fan ovens). Using non stick spray, coat your mini loaf tins (or use one larger loaf tin).
In a large bowl, mix together the flour, grated cheese, grated courgette, dill, salt and cayenne pepper.
In a separate bowl, melt the butter and add in the buttermilk and mix together. Lightly beat the eggs and add this to the mix and give it a good stir. Add the wet ingredients to the dry ingredients and stir until everything is evenly mixed together.
Divide the mixture between the mini loaf tins or pour into one larger loaf tin and pop in the oven for 45 minutes.
Leave to cool on a wire rack.