Quick Courgette, Lemon and Parmesan Bread

Serves: 20

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Total Time: 75

Prep Time: 25

Cook Time: 50

• Butter, to grease
• 175 gram(s) plain flour, sifted, plus extra to dust
• 175 gram(s) courgettes, coarsely grated
• 75 gram(s) wholemeal flour
• 15  (1tbsp) each caster sugar and baking powder
• 2.5  (½tsp) salt
• finely grated rind of 1 lemon
• 75 gram(s) Parmesan cheese, freshly grated, plus extra for sprinkling
• ground black pepper
• 200  milk
• 75  olive oil
• 2 medium eggs, beaten

Method

1. Grease and base-line a 900g (2lb) non-stick loaf tin and dust with flour. Place the courgettes on kitchen paper and dry well.
2. Place the plain flour, wholemeal flour, sugar, baking powder, salt and lemon rind in a bowl and mix well. Add the courgettes to the dry ingredients with the Parmesan and black pepper and mix lightly together with a fork. Make a well in the centre. Whisk together the milk, oil and eggs and pour into the well, stirring until smooth.
3. Pour into the prepared tin and level the surface with a knife. Bake at 190°C (170°C fan oven) mark 5 for about 50min or until a skewer inserted into the centre of the loaf comes out clean. Leave to cool in the tin for 10min before turning out on to a wire rack. Leave to cool, then sprinkle grated Parmesan on top.
4. TO PREPARE AHEAD Complete to the end of step 2 up to 2hr ahead. Cover and chill.
5. TO USE Remove from the fridge 1hr before using and complete the recipe.
6. TO FREEZE AHEAD Complete the recipe, cool, wrap and freeze.
7. TO USE Remove from the freezer and thaw at cool room temperature overnight.

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