Courgette Cornbread

Courgettes are a very versatile treat in the summer. If you are a gardener or if you are lucky enough to have gardeners in your neighbourhood or family, you will probably end up with more than they can eat. So it’s great to have a few recipes ready now that courgette season is starting. I’ve modified my spongy cornbread recipe into a courgette bread; to eat as a healthy snack with a slice of cheese or on its own, but it also makes a great side dish to pulse stews, ratatouille and salads.

10-12 servings

baking 30 minutes

  • 2 courgettes
  • 1 cup corn flour
  • 1/2 cup wheat germ
  • 1/2 cup wholewheat flour
  • 1 cup full fat yoghurt
  • 1/2 cup grated cheese
  • 1 tbsp. honey
  • 2 tsp. baking powder
  • 3 eggs
  • 1/2 cup olive oil
  • salt

Pre-heat your oven on 180C.

In a big bowl, mix the corn flour, the whole wheat flour, the wheat germ, the baking powder and salt. Incorporate the eggs one by one and then the olive oil, the yoghurt, honey and finally the grated courgettes.

Oil your baking tray or dish and pour the mixture. Bake for approximately 30 minutes.


2 responses to “Courgette Cornbread

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