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Cheesy Courgetty Bread

This bread is super simple and really tasty. I dare you to have any leftover after slathering warm slices in butter fresh from the oven!
Prep Time10 mins
Cook Time1 hr
Course: Side Dish, Snack
Servings: 8
Author: Kerry Taylor


  • 1.5 cups Grated courgette
  • 2 cups Plain white flour
  • 2 tsp Baking powder
  • 1/2 tsp Bicarbonate of soda
  • 1/2 tsp Salt
  • 1 cup Milk
  • 1 tbsp Vinegar - white or apple cider
  • 1 Egg
  • 3 tbsp Melted butter
  • 1.5 Cups Grated cheese - I used 1 cup of Emmental and 1/2 cup of Gruyere but you can use any cheese you like


  • Preheat the oven to 350F or 175C and spray a loaf tin with oil.
  • Wrap the grated courgette in some paper kitchen towel or muslin and squeeze some of the liquid out.
  • IN a large bowl, mix the flour, baking powder, bicarbonate of soda and salt.
  • In a small bowl, mix the milk and vinegar together. It might curdle but it's supposed to! Mix in the melted butter and egg.
  • Add the wet ingredients to the dry and mix gently. Do not overmix as this will affect the rise.
  • Add the grated courgette and cheese and mix lightly until just combined.
  • Pour the mixture into the loaf tin and bake for 1 hour.
  • The bread is cooked when you can insert a toothpick and it comes out clean. If it starts to brown too much on top before it's fully cooked, you could cover it with a silicone mat or some foil for a few minutes.