One thing I’m never short of in the summer is courgettes, my American friends will know these as zucchini, as well as roasting, frying and boiling they have lots of other uses, they work well in breads and cakes. I have so many variations on this, but this I love, with tinned tuna.
2x195gm cans Tuna in brine
100gm Courgette (grated)
100 g grated cheese (Emmenthal)
130 g flour
10 cl milk
10 cl of olive oil
1 package levure (baking powder) omit if using self-raising flour
Salt and pepper
Whisk together, flour, baking powder, salt and pepper, 3 whole eggs, oil and milk.
Grate the courgette and wring out in a cloth to remove the water.
Add to the flour mix
Drain and add the tuna
Add the cheese
Add torn flat leaf parsley
Stir in the parsley, transfer to loaf tin and bake at 200°c
Cook for about 40mins then test to see if its cooked by inserting and when knife is pulled out if the knife is clean its cooked, mine actually took closer to an hour, but will depend on your tin.
Enjoy, warning is very moreish especially while still warm.