This tasty savoury loaf makes an interesting use of the courgette glut and is perfect to take on summer picnics. The mustard and cayenne pepper gives it a real kick.
I usually make it as a loaf but it works well as individual muffins too, especially the bite size ones that look great on grazing platters.
First, I melt 75g of butter and leave that to cool a little whilst I grate 250g of courgettes. Then, I sift 225g of self-raising flour into a bowl with a little less than 1/4 tsp of salt (we are watching our salt intake!), 1/4 tsp of cayenne pepper and 1/2 tsp of mustard powder. I then add 125g of grated extra mature cheddar.
In another bowl, I beat 3 large eggs with 4 tbsp of milk and the melted butter, lightly with a fork. Then I add this wet mixture into the flour, along with the courgettes and I stir until well combined.
I pour this into a loaf tin (or muffin cases) and bake in my fan oven preheated at 160C (180C for non fan ovens) for about 45 minutes.
