1 courgette, handful of pistachios, 500g wholemeal flour, 2 tsp bicarbonate of soda, 150ml
marscapone, 125ml milk, juice and zest of 1 lemon.
This bread manages to be at once light and spongy in the centre and incredibly crusty - I couldn't believe what a fabulous crust this formed from the texture of the nuts which also gave this enough flavour for me not to need to add any salt to the mix.
1) Sift the flour with the bicarbonate of soda and grate the courgette into it. Stir well until each piece of courgette is coated in flour.
2) Finely dice the pistachios (this took me about 25 minutes so a quicker option would be to crush them in a mortar and pestle!) then stir in to the flour mix.
3) Zest the lemon and stir into the flour mix, then squeeze the juice from the lemon and stir that through too.
4) Stir through the marscapone and add the milk little by little until a soft, sticky dough is formed.
5) Form a rough ball with the dough and dust with flour, or set in a loaf tin. Slice a line down the top with a knife and bake on a baking sheet for 30 minutes or until a good crust has formed which sounds hollow when you tap it.