Courgette Cheddar Soda Bread Recipes

COURGETTE & CHEDDAR SODA BREAD

Courgette & cheddar soda bread image

This simple loaf is easy to make but big on flavour and texture, with mature cheese, grated courgettes, oats and thyme

Provided by Cassie Best

Categories Side dish

Time 1h5m

Yield Cuts into 12 slices

Number Of Ingredients 9

Ingredients

400g self-raising flour , plus extra for dusting
2 medium courgettes
50g rolled oat
1 ½ tsp bicarbonate of soda
75g mature cheddar , grated
small bunch thyme , leaves only
284ml pot buttermilk
1 tbsp clear honey
1 egg , beaten

Steps:

Heat oven to 200C/180C fan/gas 6 and dust a baking sheet with a little flour. Place a box grater on top of a clean tea towel and coarsely grate the courgettes. Lift the corners of the tea towel and, holding it over the sink, twist to compact the courgettes and squeeze out as much liquid as you can.
Put the flour, oats, bicarb and 1 tsp fine salt in a large bowl. Add most of the cheddar (save a little for the top), the thyme and the courgette. Mix the buttermilk and honey, then pour into the flour mixture. Stir with a wooden spoon until the dough starts to clump together, then tip onto a work surface and knead briefly to bring all the loose bits together - try not to overwork the dough or the bread will be heavy.
Shape into a round loaf and place on the baking sheet. Brush with egg and sprinkle with the remaining cheese. Use a sharp knife to score a deep cross on top of the loaf, then bake for 40 mins until deep golden brown. Best served warm, but leftovers will keep for 1-2 days.

Nutrition Facts : Calories 185 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 1.2 milligram of sodium

CHEDDAR ZUCCHINI BREAD

Cheddar Zucchini Bread image

I found this recipe in Chatelaine magazine while sitting in the dentist office. Went home and made 2 of them and took one to work with a huge response for copies so posting here to make again. This bread is awesome when a slice is browned in a pan like a grilled cheese sandwich.

Provided by karen in tbay

Categories Quick Breads

Time 1h

Yield 1 loaf

Number Of Ingredients 11

Ingredients

1 cup shredded zucchini
1 1/2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 cup brown sugar
1/4 cup granulated sugar
2 cups grated old cheddar cheese
2 eggs
1/3 cup vegetable oil

Steps:

Preheat oven to 350°F Lightly coat 9x5 inch loaf pan with oil.
Use hands to squeeze out as much liquid as possible from grated zucchini to measure 1 cup. Pat dry with paper towel.
In a large bowl, using a fork, stir flour with baking powder, salt, baking soda and nutmeg. Stir in brown and granulated sugars. Then stir in zucchini and 1 1/2 cups cheese.
In a small bowl, whisk eggs with 1/3 cup oil. Pour over flour mixture and stir just until mixed. Batter will be thick. Scrape into prepared loaf pan, smooth then sprinkle with remaining 1/2 cup cheese.
Bake in centre of preheated oven until cake tester inserted into centre of loaf comes out clean, 45 to 50 minutes. Let stand 10 minutes then turn loaf onto cooling rack.
Terrific warm or at room temp or cool completely then wrap in plastic.
Loaf will keep well at room temp up to 3 days or overwrap with foil and freeze up to 2 months.
Try a slice browned in a pan. Butter both sides lightly and grill.MMMMM.

Nutrition Facts : Calories 2966.3, Fat 172.5, SaturatedFat 68.8, Cholesterol 700.2, Sodium 5498.1, Carbohydrate 257.7, Fiber 6.7, Sugar 108, Protein 99.3

COURGETTE, POTATO & CHEDDAR BREAD

Courgette, potato & cheddar bread image

Make the most of your garden glut with this simple idea to transform seasonal veg into something everyone will love

Provided by Good Food team

Categories Side dish, Snack, Supper

Time 1h35m

Yield Cuts into 6-8

Number Of Ingredients 7

Ingredients

500g new potatoes
500g strong flour
7g sachet dried yeast
1 courgette
85g strong cheddar (or vegetarian alternative), grated
few thyme sprigs
2 tbsp olive oil , plus extra for greasing

Steps:

Boil the potatoes in salted water until just tender, drain and allow to cool a little. Put the flour and yeast into a large bowl. When the potatoes are cool enough to handle, coarsely grate half straight into the mix, tossing occasionally to coat in the flour. This will stop the potatoes sticking in clumps.
Grate in half the courgette, add half of the cheese and strip in half of the thyme leaves. Add 1 tbsp olive oil mixed with 175-200ml hand-warm water. Bring the dough together and knead for a couple of mins. Put into a lightly oiled bowl, cover and leave to rise in a warm place until doubled in size.
Heat oven to 200C/180C fan/gas 6. Grease a 20cm x 30cm tin. Push the bread dough into the tin firmly, pushing out air. Finely slice the remaining potatoes and courgette. Scatter over the top along with the remaining thyme and poke in roughly with your fingers so the slices stick out a little. Cover with oiled cling film and leave to rise again for about 45 mins. Drizzle with the rest of the olive oil, scatter with the remaining cheese, then cook for 50 mins-1 hr, until well risen and golden. Leave to cool, then serve, cut into squares.

Nutrition Facts : Calories 330 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.22 milligram of sodium

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