Zucchini And Mushroom Bread
- 1 tbsp oil
- 100 g mushrooms, diced
- 200 g courgette, grated
- 350 g plain flour
- 4 tsp baking powder
- 60 g cheddar cheese, grated
- 1 clove garlic, finely chopped
- 1 medium egg
- 7 tbsp semi-skimmed milk
- Preheat oven to 400u0b0F. Heat the oil in a medium skillet on medium-high heat. Add the mushrooms and saute until golden brown and liquid has evaporated. Set aside to cool. Place the grated zucchini in a colander with a pinch of salt. Let stand to allow the liquid to drain off, squeezing if necessary.
- Mix the flour, baking powder and a pinch of salt and pepper in a large bowl. Add the mushrooms, zucchini, 1/2 cup of the cheese and garlic. Beat the egg and milk and gradually add to the dough. Knead to form a smooth dough. Place in a greased and floured loaf pan. Sprinkle with the remaining 2 tbsp cheese.
- Bake for 40 minutes. Cool in the pan on a wire rack for 10 minutes. Remove from the pan. Cool completely.
oil, mushrooms, courgette, flour, baking powder, cheddar cheese, clove garlic, egg, milk
Taken from recipes-plus.com/api/v2.0/recipes/21716 (may not work)