Shettleston Community Growing Project

INGREDIENTS

75g Butter

200g Courgettes (weighed topped and tailed)

225g Self Raising Flour

1/4tsp Salt

1/4tsp Cayenne Powder

1/2tsp Mustard Powder

125g Extra Mature Cheese grated

3 Large Eggs

4tbsp Milk

Courgette and cheese loafPreheat the oven to 180c / 160c Fan / Gas 4. Line a 2lb loaf tin with baking paper. Melt the butter and leave to cool - don't allow to solidify. Grate the courgettes and set aside. Sift the flour,salt, cayenne powder and mustard powder into abowl. Stir in the cheese. Lightly beat the eggs, milk and melted butter together with a fork. Add to the flour along with the courgettesand stir until just evenly mixed. Put the mixture in the loaf tin and level the top. Bake for 45-50 minutes or until the top springs back when lightly pressed. Cool on a wire rack.

Per serving: Calories 219 Carbs 18g Sugar 1g Fat 13.2g Sat Fat 7.4g Salt 0.6g

 

From BBC Good Food