Courgette bread because we’ve got a lot of courgettes flying out of the garden here at the moment.
I know many courgettes tend to end up in the fridge drawer graveyard so this is a great way of using them up if you’re uninspired to eat them any other way.
Nutritional yeast give it it’s cheesy flavour.
If you’ve never met nutritional yeast it’s actually not scary. You can buy it in health food shops and in quite a few supermarkets and greengrocers.
It’s also not some weird nonsense invented and eaten only by internet vegans, it’s been around for years. I discovered that my friend Gabi who is Austrian has been eating it since she was a child. Her dad mixes it into his salad dressing and they use it to give extra flavour to soups and whatever else. So there!
If you’ve got homeless courgettes but haven’t got time to make the bread you can grate the courgette and freeze that so you’re ready next time and the courgette doesn’t go to waste.
If you’ve got plant milk that’s gone off because you thought ‘hey! I’ll buy oat milk!’ and then had no idea what to do with it you can use that.
The first section of ingredients in the recipe are what you need to make it be bread. The flavours are substitutable.
I’ve used sun dried tomatoes, basil and spring onions but you could use anything in the fridge that needs using.
Some ideas for other flavours:
- Some chopped up olives
- A tablespoon of pesto or olive tapenade
- A tablespoon of chutney or onion marmalade
- A teaspoon of dried herbs such as Herbs de Provence.
You could use a handful of grated cheese or feta instead of nutritional yeast.
The recipe uses plant milk plus a little cider vinegar which makes vegan buttermilk. You could use buttermilk instead of plant milk.
It wouldn’t be vegan but it would still be bread and I would still be your friend.
Instructions for eating bread
I’m only half joking with this title.
I’ve got homemade hummus and some tomatoes which are mixed with some crushed garlic, salt, pepper and this cold pressed Irish rapeseed oil which I use for everything.
Dimensions of a 2lb loaf tin are aprox. 23 x 13 x 7 cm (9 x 5 1/2 x 3 inches).
My internal food waste alarm tells me I should probably save the water that’s squeezed out of the grated courgette and use it for something but so far I haven’t done anything except give it to the ducks.
Cheesy Vegan Courgette Bread
- Loaf tin
- Mixing bowl
- Measuring jug
- Weighing scales
- 350 g courgette About two small or one very large courgette
- 1 tsp salt
- 400 ml unsweetened plant milk of choice I used oat milk
- 1 tbsp cider vinegar or lemon juice
- 500 g plain white flour not strong bread flour
- 2 tsp baking soda aka Bicarbonate of soda
- 2 tbsp nutritional yeast flakes
- 40 g sun dried tomatoes the ones stored in oil, not the completely dry ones
- 1 spring onion or chives
- 1 tbsp fresh basil
- Preheat the oven to 175C. Line a 2lb loaf tin with parchment paper.
- Remove the top and bottom of the courgette. Grate it on the coarse side of your grater.
- Place the grated courgette in a sieve and sprinkle with 1/2 tsp of the salt. Mix it a little with your fingers or a fork to combine. Leave it suspended over the sink or a bowl while you get the rest of the ingredients. The salt will draw out the moisture from the courgette.
- Meanwhile add the vinegar to the milk. Leave it for 10 to 20 minutes. The vinegar will curdle the milk, creating vegan buttermilk.
- Finely chop the basil, spring onion and sun dried tomatoes. Do the basil and spring onion first because the tomatoes will make the board oily which is not ideal for chopping other things.
- Add these to the measuring jug with the milk.
- In a large mixing bowl combine the flour, nutritional yeast, baking soda and the other 1/2 teaspoon of salt. Stir well to combine.
- Go back to the courgette and squeeze out all the liquid you can with your hands. You can do this by pushing the courgette against the side of the sieve. It should weigh about 185g after squeezing.
- When it's as squeezed as you can get it transfer it to the measuring jug with the milk. Mix to combine.
- Now add the courgette jug mixture to the flour mixture. Stir to combine, no need to over mix. Once it's combined it's done.
- Transfer to the loaf tin. Use the pointy side of the spatula or a knife to score a line all the way along the top about 2cm deep. This will help the loaf to rise evenly.
- Put it in the oven on a middle shelf. Make sure the shelf above it isn' too close as it will rise quite a bit when it's cooking.
- Put on your timer for 30 mins after which time turn the loaf 180 degrees and put on the timer for another 30 mins. When the timer goes off a second time take a small sharp (not serated) knife or a metal skewer and insert it into the middle of the loaf. If it comes out clean the loaf is done. If there is any sticky mixture on the knife/skewer put it back in for 10 mins and check again. The loaf is done when the skewer comes out clean.
- Leave it to cool for 10 mins in the tin before transferring to a cooling rack.
- Leave to cool for at least an hour before slicing (if you can manage. Usually I cut off a crusty piece from the end after 10 minutes but you won't be able to get proper slices for at leas an hour).
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