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Courgette and Cheddar bread

Courgette and Cheddar bread


The dough may feel sticky but makes for a light and fluffy courgette and Cheddar bread

  • Feeds 8 Feeds 8
  • Ready in 1 hour

Each serving contains

  • Energy
    1232kj 292kcal
  • Fat
    Med 10%
  • Saturates
    Med 15%
  • Sugar
    Low 7%
  • Salt
    Med 21%

% of adult’s reference intake | Carbohydrates per serving : 44g


  • 450g Co-op self raising flour, plus extra for dusting
  • 2 Co-op British courgettes, grated
  • 1½ tsp bicarbonate of soda
  • 80g Co-op Irresistible Somerset vintage Cheddar, grated
  • 6 sundried tomatoes in oil, drained and finely sliced
  • 4 spring onions, finely sliced
  • 1 tsp finely chopped thyme leaves, or ½ tsp dried
  • 250g Co-op Greek style natural yogurt
  • 1 tbsp Co-op clear honey
  • 1 Co-op British free range egg
  • 1 tbsp Co-op seed mix


  1. Preheat the oven to 200°C/fan 180°C/gas 6
  2. Generously flour a large baking tray
  3. Wrap the courgette in a clean tea towel and squeeze well to remove as much excess moisture as possible
  4. Put in a large bowl with the flour, bicarb, Cheddar, sundried tomato, spring onion and thyme, then toss together
  5. Combine the yogurt, honey and egg, then add to the bowl
  6. Stir with a palette knife until the mixture comes together into a sticky dough
  7. Tip onto the baking tray and gently shape into a ball with your hands
  8. Scatter the seeds over the top, then bake for 40 mins, until golden
  9. Transfer to a wire rack to cool before serving

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