This delicious loaf is full of goodness thanks to the addition of grated courgettes and carrots, as well as rich Red Leicester cheese and spicy paprika. It’s a great way to get your kids to eat more vegetables, and is ideal for packing into a lunchbox.
- 160g (5 1/2oz) courgettes, grated
- 160g (5 1/2oz) carrots, grated
- 350g (12oz) plain flour
- 1½ tsp baking powder
- 1 tsp garlic granules
- 1 tsp paprika
- 3 large eggs, beaten
- 1 tsp honey
- 80ml (3fl oz) olive oil
- a handful of fresh chives
- 80g (3oz) Red Leicester cheese, grated
- Heat oven to 200°C/180°C fan/gas 6. Grease and line a 1kg (2lb) loaf tin with baking parchment or a loaf-tin liner. Grate the courgettes and carrots then squeeze out as much excess water as you can. The best way to do this is either leave in a sieve over a bowl, sprinkled with 1 tsp of salt, for 15 mins, then press down to remove any excess. Or, wrap in a sheet of muslin and squeeze out the liquid that way.
- Put the flour, salt, baking powder, black pepper, garlic and paprika in a large bowl. In another bowl whisk together the eggs, honey and oil until combined, add the grated and drained vegetables along with the chives and three quarters of the cheese.
- Fold the wet into the dry ingredients; work quickly as over mixing will make the bread tough. Pour into the prepared tin, scatter on the rest of the cheese and bake for about 35-40 minutes, until a skewer comes out clean.