Quick Courgette + Rosemary Bread
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
This simple courgette and rosemary bread takes minutes to mix together and gives you a freshly baked loaf on the table in less than one hour without the need for yeast or proving time. Delicious toasted and spread with salty butter.
  • 200g courgette (about 1 large courgette)
  • 1½ tsp sea salt
  • 350g wholemeal spelt flour
  • 2 heaped tsp baking powder
  • 250g natural yoghurt
  • 1 sprig rosemary, leaves picked and coarsely chopped
  1. Place a baking stone or tray in the oven and preheat to 230 degrees C/Gas mark 8.
  2. Coarsely grate the courgette and transfer to a fine mesh sieve. Sprinkle with half a teaspoon of sea salt, mix to combine, then leave for 15 minutes - the salt will draw out excess moisture. After 15 minutes, squeeze the courgette between your hands to wring out as much moisture as you can.
  3. In a large bowl combine the remaining salt, flour and baking powder. Add the courgette, yoghurt and rosemary and mix together to form a moist dough. Gently knead a couple of times then transfer to your heated baking stone/tray.
  4. Cut a deep cross in the top using a dough scraper or sharp knife, dust with a little extra flour then bake for 25 - 35 minutes until the crust is golden and the loaf sounds hollow when you tap the bottom.
  5. Transfer to a wire rack to cool completely before slicing and serving.
Adapted from my Feta + Thyme Soda Bread.
Recipe by thelittleloaf at https://www.thelittleloaf.com/2014/11/03/quick-courgette-rosemary-bread/