Courgette bread is another great way to use up courgettes in a way that makes it hard to tell you are even eating courgettes. It honestly just makes a normal bread and you would never guess it contains courgette. You could argue, why bother?! Well, why not! It uses courgettes and it makes tasty bread so it's all good.
This is the sort of thing I like to make in the middle of a courgette glut when I am wondering how I will ever get on top of the harvest, not wanting to waste something that I have grown but not sure the family can tolerate another helping of courgette at dinner. It's simple to make if you have a bread machine and I sometimes use leftover whey from yoghurt making in it too so it's very good at making something tasty from essentially unwanted ingredients. I have been known to pair it with Courgette, Potato & Cheddar Soup to have a double helping of courgette for lunch!
130ml whey (or skimmed milk or a mixture of milk and water)
175g grated courgette
375g white bread flour
75g granary flour (or wholemeal or more white flour)
1 1/2 tsp salt
1 1/2 tsp sugar
1 1/2 tsp yeast
Load the ingredients into the bread machine in the appropriate order for your machine and set to "dough". When the dough is ready, knock back and shape to fit a 2lb loaf tin or shape into eight bread rolls. Cover and leave to prove for half and hour. Preheat oven to 190°C then bake the bread for 45 minutes for a loaf or 25 minutes for rolls.