Inspired by the Parsnip Bread recipe by Hugh Fearnley-Whittingstall, I decided to give it a try with courgettes instead, especially as I have a few of them. The original recipe makes a small loaf, and as it doesn't last long in our house, I doubled the ingredients and made rolls instead. They turned out delicious, not as sweet as the parsnip variety but equally delicious smothered in butter. I used a variety of different courgettes for my rolls, all from the garden along with the onions and thyme.
2 tbsp rapeseed or sunflower oil
2 large onions, sliced
350g self raising flour
1 tsp sea salt
2 tsp thyme leaves
100g Parmesan or strong Cheddar, finely grated
350g grated courgettes
2 medium eggs, lightly beaten
5-6 tbsp milk
Freshly ground black pepper
Heat the oil in a frying pan, add the onion and cook gently for about 10 minutes, stirring occasionally, until soft and lightly coloured. Remove from the heat and cool slightly.
In a large bowl mix together the flour, salt, thyme, cheese, grated courgette and some pepper. Add the onion, followed by the eggs and 5 tablespoons milk, then mix to form a soft dough, adding extra milk if needed. Don’t overwork the dough, just bring it together with a little light kneading. Shape into around 8 rolls and place on an oiled baking sheet.
Bake in a preheated oven, 180°C/Gas 4 for 35-40 minutes, until the rolls are golden.
Leave to cool for a few minutes on a wire rack and enjoy while still warm.