Hixon Allotments Association

Courgette and Mushroom Bread

Here’s another really tasty thing to do with all those courgettes. When I made this I divided the final dough into two loaves and cooked for slightly less. The amount of water added also made it very sticky & I needed to add a lot of extra flour in the kneading process.

3 medium sized courgettes, grated
1.5 tsp salt
2tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, crushed
100g chestnut mushrooms, chopped
350g strong white flour
7g sachet of quick acting yeast
2 tbsp chopped fresh basil
sea salt to finish.


  1. Put the grated courgettes in a colander & sprinkle with 1 tsp of salt. Leave to stand for 20 minutes, then squeeze out as much water as you can. Rinse them and then squeeze them again.

  2. Heat 1 tbsp of the oil in a grying pan and cook the onion and garlic gently for 4mins until softened. Add the mushrooms and cook for another 4 mins, then add the courgettes & cook for a further 2 mins. Strain well & set aside to cool a little.

  3. Place the flour in a large bowl, stir in the yeast, the remaining salt & oil, basil & the Courgette mixture. Make a well in the centre & add 125ml hand hot water. Mix well to form a slightly sticky dough for about 10 mins. Shape into a ball & place on a greased baking sheet.

  4. Flatten the ball slightly & loosely cover with oiled cling film. Leave to rise for 25-30 mins until doubled in size. Meanwhile heat the oven to 220C/200Cfan/gas7. 

  5. Brush the top of the dough with water & sprinkle with sea salt & bake for 40 mins until golden. Leave to cool before serving.

( I served it warm, it was delicious. It would also be good made into baps & reduce the cooking time accordingly.)
Will definitely do this one again.