If any of you grow your own vegetables you’ll know the generous bounty at this time of year. Courgettes are particularly ‘giving’ to the point of frustration: turn your back for a day and two more have appeared, growing to marrow like proportions if you let ’em. We need reliable recipes to make the most of our ‘gettes (and not variations of ratatouille or fritters).

For this loaf we will be making a preferment to get as much flavour as possible…

Total Ingredients:

  • 150g strong wholemeal flour
  • 350g strong white flour
  • 1x courgette (zucchini) grated/shredded approximately 200g
  • 320ml water (or 50/50 milk and water)
  • 2tbsp honey (optional)
  • 1.5tsp (7.5g) fast action yeast
  • 1tsp (5g) fine salt
  • Melted butter to finish

For the preferment (taken from above list):

  • 150g strong wholemeal flour
  • 100g strong white flour
  • Half teaspoon (2.5g) fast action yeast
  • 320ml water (or 50/50 with milk)

 To start the preferment, combine the three ingredients in a bowl until a wet and sloppy batter-like mixture stares back at you. Cover the bowl and leave for at least six hours or overnight if possible.

The preferment will give the basic dough a better flavour and aroma. 

Get busy with the courgette (!) and grate/shred it so you are left with this…

Set aside while you make the rest of the dough. Add all the remaining ingredients (except melted butter) to the preferment and work until you have a shaggy mass in the bowl.

Leave covered for about an hour so the flours have time to absorb the water/milk, then tip out and knead & stretch for five minutes. Flatten out and spread the courgette over the dough.

before bringing the whole mess into a ball, kneading gently to incorporate the courgette. Don’t worry when the courgette spills out (it will), just keep on kneading gently to bring it back in line.. 

We have a sticky dough that would be easier to handle in a stand mixer but I don’t have one. Never mind. Set aside once more until doubled in size. Don’t attempt to shape this dough: you’ll be covered in it if you do. Prepare a two pound loaf pan and flop the wet mass in there. Cover and leave until risen just level with rim of pan.

Bake for 35-40 minutes @220°c until golden on top. As the dough is wet, you might find total baking time of 45 minutes. That’s okay. Turn out the loaf and allow to cool on a wire rack.

If you feel the need, as I did, sprinkle sesame seeds on the melted butter. A tasty and surprisingly long keeping loaf that is great toasted.

Thanks for reading Courgette (Zucchini) Bread. See you next time on BBBB.


9 thoughts on “Courgette (Zucchini) Bread

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