Preparation Notes: plus 10mins cooling
Serving notes: Makes 12 slices
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- Butter, to grease
- 175 (6oz) plain flour, sifted, plus extra to dust
- 175 (6oz) courgettes, coarsely grated
- 75 (3oz) wholemeal flour
- 15 (1 level tbsp) each caster sugar and baking powder
- 2 1/2 2.5ml (1⁄2 level tsp) salt
- Finely grated rind of 1 lemon
- 75 (3oz) parmesan cheese, freshly grated, plus extra for sprinkling
- Ground black pepper
- 200 (7fl oz) milk
- 75 (3fl oz) olive oil
- 2 medium eggs, beaten
- Step 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.
- Step 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.
- Step 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.
- Step 4
Freeze ahead. Complete the recipe, cool, wrap and freeze. To use: Remove from the freezer and thaw at cool room temperature overnight.
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Prepare ahead
Complete to the end of step 2 up to 2hr ahead. Cover and chill. To use: Remove from the fridge 1hr before using and complete the recipe.
Per Serving:
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
