This week I headed to Doha’s Wholesale Market with some friends, the place to go and buy your fruit and vegetables in bulk. And bought in bulk we did, fresh strawberries, bananas, potatoes, oranges. You name it we found it.
Including what seemed like a thousand courgettes, zucchinis if you will, beautiful fresh courgettes. With a husband and children who shun all things green, especially courgettes I wasn’t sure what I would make with these thousand courgettes. So I did what every sane person who was in possession of an abudance of courgettes would do. Turned to Pinterest and Google searching “Courgette Recipes” then “Zucchini Recipes” and finally “what do you do with a million courgettes” when I stumbled across a beautiful zucchini, corn and cheese bread recipe. With a little bit of a tweak as to what I have in my cupboards I grabbed the 4 year old and we set off on making the bread for his school lunchbox.
And what a bread, moist, herby and packed full of vitamin filled veggies with the corn and the courgette. Best of all is both the 4 year old and the 19 month old love it and have been scoffing the lot, the perfect school snack filler. If I’m honest I’ve eaten more than the boys it is just moreish!
Courgette, Sweetcorn and Cheese Bread – in pictures
Prep Time
15 minutes
Cook Time
45-50 minutes
Servings
loaf
Ingredients
- 300 g self raising flour
- 150 g grated cheese
- 175 g sweetcorn (frozen is fine)
- 150 g butter melted
- 225 g courgette grated (approx. 2 courgettes)
- 150 ml milk
- 2 eggs beaten
- 1 tbsp dried oregano
- 1 tbsp dried parsley
Prep Time
15 minutes
Cook Time
45-50 minutes
Servings
loaf
Ingredients
- 300 g self raising flour
- 150 g grated cheese
- 175 g sweetcorn (frozen is fine)
- 150 g butter melted
- 225 g courgette grated (approx. 2 courgettes)
- 150 ml milk
- 2 eggs beaten
- 1 tbsp dried oregano
- 1 tbsp dried parsley
Instructions
-
Pre-heat oven to 180 degrees
-
Grease and flour a 1lb loaf pan
-
Mix all dry ingredients in a bowl (flour, corn, courgette, herbs, cheese)
-
In a separate bowl mix the milk, melted butter and beaten eggs together
-
Pour the wet into the dry and mix thoroughly to combine
-
Pour into the loaf pan and bake for 45-50 minutes until crust is golden and springs back to the touch
-
Cool and slice
Share this Recipe
| Prep Time | 15 minutes |
| Cook Time | 45-50 minutes |
| Servings |
loaf
|
- 300 g self raising flour
- 150 g grated cheese
- 175 g sweetcorn (frozen is fine)
- 150 g butter melted
- 225 g courgette grated (approx. 2 courgettes)
- 150 ml milk
- 2 eggs beaten
- 1 tbsp dried oregano
- 1 tbsp dried parsley
Ingredients
|
|
- Pre-heat oven to 180 degrees
- Grease and flour a 1lb loaf pan
- Mix all dry ingredients in a bowl (flour, corn, courgette, herbs, cheese)
- In a separate bowl mix the milk, melted butter and beaten eggs together
- Pour the wet into the dry and mix thoroughly to combine
- Pour into the loaf pan and bake for 45-50 minutes until crust is golden and springs back to the touch
- Cool and slice
Pin it for later…
That was a lot of courgettes you had there!! I may give your recipe a go as an alternative to a good old sandwich for my eldest lunch box! 🙂