At the weekend I got busy baking a loaf of courgette and mushroom bread. It was very tasty! I recommend it to anyone with a glut of courgettes. I only needed to add half of the amount of recommended water and needed quite a bit more flour whilst kneading. So you might wish to bear that in mind.
Recipe can be found here:
I adapted the this recipe because I didn’t have most of the ingredients but it turned out really well all the same.
I swapped out the flat breads for mini naans, the mozzarella for Philadelphia and the mint leaves were replaced by mint sauce.