This recipe came from the same book as the well tried simple tomato soup recipe – Soups, no fuss recipes for hearty soups by Tonia George.
The first time I made it, it was a bit crumbly, so second time around I reduced the number of eggs.
It works really well served fresh with soup, or even toasted!
- 325 g plain flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 200 ml whole milk
- 150 ml extra virgin olive oil
- 2 eggs, beaten (I reduced this and just used 1 duck egg)
- 1 large courgette, coarsely grated
- 125 g feta, crumbled
- 2 fresh lemon thyme sprigs, leaves only
- freshly ground black pepper
(Makes a 900 g loaf)
Preheat oven to 180 C (350 F) Gas 4.
Sift the flour, baking powder and salt in a large bowl. Season with black pepper.
Combine the milk and olive oil and beat in the egg. Stir this into the dry ingredients along with the courgette, two-thirds of the feta and half the thyme leaves. Stir until there are no mor floury pockets but don’t overbeat it or you’ll make the mixture tough. Spoon into te prepared loaf tin.
Scatter over the remaining feta and thyme leaves.
Bake in a preheated oven for 1 – 1.25 hours or until a skewer inserted into the centre comes out clean.
Remove from the oven and leave to cool for 10 minutes in the tin. Turn onto wire rack to cool completely.