Add grated courgettes to a standard bread recipe and you are not just adding flavour, but extra moisture to the dough.

This means it keeps for longer than most, makes the most delicious toast and tastes fantastic when smothered with butter.

Besides, it’s a great way of using up that glut of courgettes that overwhelm most gardeners during high summer.

You may find that the dough turns out to be quite sticky. Don’t panic about that, and do not try to compensate by adding loads more flour.

YOU WILL NEED

3 courgettes, green or yellow — grated

1 sachet (7g) of dried yeast

500g strong white flour

1 level tablespoon caster sugar

1 level tablespoon salt

2oz/50g grated cheddar cheese

2oz sundried tomatoes – chopped

Dash of olive oil

300ml warm water

METHOD

Turn the oven to 180C — never put bread dough into a cool oven n Pour flour into a large bowl and warm for a short time

Add yeast, sugar, salt, grated courgette, cheese, oil, chopped sundried tomatoes and half the water, work together into a dough, adding more water if needed

Place dough on a wooden board and knead for about five minutes, then return to the bowl

Cover with a clean cloth and store in a warm place for 30 minutes or until the dough has doubled in size

Knock back the dough and then knead it again for at least 10 minutes n Place dough into one or two oiled and floured loaf tins (the size of your loaf is up to you).

You could try both the loaf tin and a shaped loaf on a tray, freezing one loaf for later when they are cooked

Bake for about half an hour, or until the crust has turned a golden brown and the bread makes a hollow sound when you tap it