Courgette and mushroom bread

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash the zucchini, grate dry and grate with a coarse grater. Place in a sieve, sprinkle with 1 pinch of salt and drain. Clean and clean the mushrooms and cut them into small sticks. Heat the oil in a pan and fry the mushrooms until they are golden brown and the liquid evaporates. Let them cool down. Grate cheese. Peel and crush garlic

2. 2

   Grease a box form (20 x 11 cm) and dust with flour. Mix flour with baking powder, 1 teaspoon salt and pepper and sieve into a bowl. Mix the fat with the flour. Squeeze the zucchini and add them to the flour mixture with mushrooms, 50 g cheese and garlic and mix. Beat the egg with the milk, gradually add it to the zucchini-flour mixture and work it into a smooth dough with the dough hooks of the hand mixer. If the dough is too dry, knead in some more milk. Knead again with your hands and form a loaf. Put the loaf into the mould and sprinkle with the rest of the cheese. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 40 minutes

3. 3

   Turn out the bread from the tin and let it cool down on a cake rack

Nutrition Facts

KCAL
130 kcal

CARBS
17 g

FATS
5 g

PROTEINS
4 g