How To Make Courgette & Mushroom Bread
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Serves:
Ingredients
- 2 cups of grated courgette
- 1 cup of sliced mushrooms
- 1 onion, diced
- 2 cloves of garlic, minced
- 2 tablespoons of olive oil
- 2 cups of all-purpose flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1 teaspoon of dried thyme
- 1/2 teaspoon of black pepper
- 1/2 cup of grated Parmesan cheese
- 2 eggs
- 1/4 cup of milk
Instructions
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Preheat the oven to 180°C (350°F). Grease a loaf pan with olive oil.
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In a large pan, heat the olive oil over medium heat. Add the diced onion and minced garlic. Cook until the onion is translucent.
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Add the sliced mushrooms to the pan and cook until they are golden brown. Remove from heat and set aside.
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In a mixing bowl, combine the grated courgette, cooked mushrooms, flour, baking powder, salt, dried thyme, black pepper, and grated Parmesan cheese.
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In a separate bowl, beat the eggs and milk together. Add the egg mixture to the courgette mixture and stir until well combined.
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Pour the batter into the greased loaf pan and smooth the top.
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Bake in the preheated oven for about 50 minutes, or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let the bread cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
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Serve the Courgette & Mushroom Bread warm or at room temperature.
Nutrition
- Calories : 215kcal
- Total Fat : 8g
- Saturated Fat : 2g
- Cholesterol : 74mg
- Sodium : 387mg
- Total Carbohydrates : 29g
- Dietary Fiber : 3g
- Sugar : 3g
- Protein : 9g
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