Courgette loaf

Method

1. Preheat the oven to 180°C.

2. Place the grated courgette into a colander and sprinkle a generous amount of salt over it, rubbing it into the grated courgette. Leave it for around 40 minutes, where it will leach out most of its moisture. After the 40 minutes, squeeze out as much moisture with your hands before placing in between two kitchen towels and pressing down firmly to get any excess moisture out.

3. In a large mixing bowl, combine the flours, baking soda, bread soda and sea salt. Add the dried courgette to the dry mixture mixing it through. Whisk together the buttermilk and eggs and pour into the dry ingredients, mixing together to form a wet dough. Stir through the cheddar cheese, basil and spring onions before pouring the batter into lined loaf tins. Do not over fill the loaf tins as they will rise considerably.

4. Bake for 45 minutes, until quite brown. Make sure they are cooked all the way through before taking out, leaving stand in the tins for around 15 minutes before tipping them out and leaving to cool on a wire rack.