Recipe: Courgette and Potato bread

A friend and I were given the opportunity to rent an allotment a few years ago - we were both novices to the world of growing vegetables but we had bags of enthusiasm and were willing to give it a try.

What we learned very quickly is that courgettes are quite possibly the easiest vegetable to grow in the world and if you aren't careful, they will take over your allotment, your kitchen and your menu for at least a couple of months.

The cover image of this post shows just one day's harvest - we probably grew about 10 times this amount that year - and all from just 4 or 5 courgette seeds.

So, with a never ending supply of huge courgettes and having given as many away as possible, I had to start getting inventive with courgette recipes and one of the most successful and enjoyable was my Courgette and Potato bread.   

It's really simple to make, really healthy and lasts for days in the fridge.

Ingredients

• Potatoes (I simply cook extra for dinner one night to save to make the bread the next day)
• Courgette
• Eggs (number depends on quantity of mix you make)
• Seasoning of your choice (I often use onion granules, garlic or mixed herbs but its completely your choice)

Method

1) Mash your potatoes - I leave the skins on and it doesn't have to be perfectly smooth

2) Grate your courgette - you should have roughly the same amount of grated courgette to mashed potato in volume (I used about 1/4 of the huge courgette pictured for the new potatoes in the picture above.

3) Add your eggs - I don't have an exact scientific measurement here but the best way to do it is to add an egg at a time, beating it into the mixture - the aim is that the mixture becomes 'sloppy' - that it will pour out into a baking tray and self level into the corners.  For the amount I used in these pictures, I used 4 large ones

4) add your seasoning - completely your choice (I used onion granules in this batch)

5) line a large baking tray with greaseproof paper and pour in your mixture.  Use the back of a spoon to push into the corners if needed and bang it gently on your work surface to get an even layer across the whole tray.  Spray lightly with a spray oil.

6) Put in a preheated oven (160 degrees or gas mark 3) for approximately 30 minutes - it should be golden brown and firm to the touch.  It may take a bit longer but the finished result should be like the picture at the top of this post.

7) Once cooked, it's VERY IMPORTANT to let it cool before you handle it as it may crack and crumble.

8) Once cooled, cut into slices.  I wrap them in tinfoil and store in the fridge and use as you wish.

Suggested uses

• Sandwiches - simply as a replacement for bread, just fill with your favourite sandwich fillings
• Toasted sandwiches - I make a mean tuna melt mixing a tin of tuna in spring water with a dollop of fat free greek yoghurt and red onion, spread on your 'bread' and then add a small amount of mozzarella or cheddar and grill until the cheese has melted
• On its own as a 'side dish' with soup or a salad
• As a snack 

Hope you enjoy!!!!  If you have any questions or want to share your versions, please do get in touch.

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