Courgette Soda Bread

If you think you don’t have the time, energy or skill to make bread, then you can’t have met the soda bread.

Baking’s answer to the lazy way to make a loaf, this bread is soft, comforting, fluffy and filling, and can be made in little time with basically no energy. You mix a few dry ingredients in a bowl, stir in your chosen extras, and add some buttermilk. Then you dump on a baking tray, cut, and bake. Et voila. Delicious homemade bread with minimal effort.

No one can mess this bread up. It’s just too easy.

So if you love the idea of fresh bread but don’t know where to start or are intimidated by yeasted loaves with the long rises or sourdoughs with their even looooooonger rises, this is the perfect place to begin.

Oh, and did I mention: it even contains some veg. Yes, I’ve given the classic soda bread a little healthy twist – it’s a yummy wholegrain sugar free loaf with a courgette (zucchini) grated in. It adds a lovely moist texture and some flecks of colour, but doesn’t change the taste of the bread, so you can still spread it with sweet toppings as much as savoury if that is your cup of tea… or piece of toast.

And with it being an Irish loaf with beautiful green flecks from the courgette, it’s just as perfect on St Patrick’s Day as any other day of the year!

5 from 1 vote

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Courgette Spelt Soda Bread

Prep Time

3 mins

Cook Time

45 mins

Total Time

48 mins

 

A simple loaf of bread that’s prepped in minutes, baked straightaway and delicious. Wholegrain, healthy, hearty and even has veg thrown in for good measure! Just as perfect for St Patrick’s Day as any other day of the year, this is the easiest way to make healthy, yummy, homemade bread.

Course: Appetizer, Autumn, Bonfire Night, Breakfast, Christmas, Dinner, Easter, Entree, Fall, Halloween, Lunch, Side, Side Dish, Sides, Snack, Snacks, Spring, St Patrick’s Day, Starter, Sugar Free, Summer, Sweetener Free, Thanksgiving, Vegetarian, Winter

Servings: 1 large loaf

Ingredients

• 225 g (2 cups) wholemeal spelt flour (use wholewheat flour if you prefer)
• 225 g (2 cups) white spelt flour (or more wholemeal)
• 50 g (1/2 cup) porridge oats
• 1 teaspoon sea salt
• 1 1/2 teaspoons bicarbonate of soda (baking soda)
• 3 tbsp soft unsalted butter or room temperature coconut oil
• 1 medium courgette (zucchini – about 180-200g), coarsely grated
• 500 ml (2 cups) buttermilk (or use 500g/2 cups plain natural or Greek yogurt)

Instructions

1. Preheat the oven to 220C/425F/gas 7. Line a baking tray with baking paper and dust generously with extra spelt flour.

2. In a large bowl, mix the flours, oats, salt and bicarb of soda and rub in the butter or coconut oil. Stir through the courgette. Pour in the buttermilk and mix quickly with a wooden spoon or clean hands until the dough is just combined and you can see no more flecks of flour (don’t overmix the dough). Tip the dough onto the prepared floured baking tray then get a sharp knife, dip it in flour and cut a deep cross into the top of the dough, cutting almost to the bottom of the loaf. Dust with a little more flour and bake for 35-45 minutes until golden on top and cooked all the way through. Move to a cooling rack and leave to cool completely before cutting.