(1 level tbsp) each caster sugar and baking powder
21/2
2.5ml (1⁄2 level tsp) salt
Finely grated rind of 1 lemon
75
(3oz) parmesan cheese, freshly grated, plus extra for sprinkling
Ground black pepper
200
(7fl oz) milk
75
(3fl oz) olive oil
2
medium eggs, beaten
Directions
Step 1
Grease and base-line a 900g (2lb) non-stick loaf tin and dust with flour. Place the courgettes on kitchen paper and dry well.
Step 2
Place the plain flour, wholemeal flour, sugar, baking powder, salt and lemon rind in a bowl and mix well. Add the courgettes to the dry ingredients with the Parmesan and black pepper and mix lightly together with a fork. Make a well in the centre. Whisk together the milk, oil and eggs and pour into the well, stirring until smooth.
Step 3
Pour into the prepared tin and level the surface with a knife. Bake at 190°C (170°C fan oven) mark 5 for about 50min or until a skewer inserted into the centre of the loaf comes out clean. Leave to cool in the tin for 10min before turning out on to a wire rack. Leave to cool, then sprinkle grated Parmesan on top.
Step 4
Freeze ahead. Complete the recipe, cool, wrap and freeze. To use: Remove from the freezer and thaw at cool room temperature overnight.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
