Courgette, cheddar and thyme soda bread

This dense, hearty courgette, cheddar and thyme soda bread recipe is the perfect way to take advantage of the glossy green courgette. Serve with a hard cheese, gherkins and pickled onions

By Sophie Gray
  • 40 mins cooking
  • Makes 1
  • Print


  • 1 cup plain flour
  • 1 cup wholemeal flour
  • 1/4 cup rolled oats
  • 1 teaspoon salt
  • 75 gram aged cheddar or tasty cheese grated
  • 1/2 teaspoon dried thyme
  • 1 teaspoon baking soda
  • 1 medium courgette grated, moisture squeezed out in clean tea towel
  • 1 cup buttermilk


  • 1
    Preheat the oven to 200°C
  • 2
    In a bowl or processor combine the flours, oats, salt, cheese, thyme and baking soda.
  • 3
    Add the courgette to the dry ingredients. Pulse or stir to mix, then pulse or stir in the buttermilk. When the dough is just mixed, turn onto a floured bench and, working quickly, shape into a round loaf.
  • 4
    Flatten the loaf slightly with your hand, transfer to a greased baking sheet and dust with flour. Cut a cross in the top and bake for 30-35 minutes, or until well risen, nicely coloured and the loaf sounds hollow when tapped on the bottom.


  • Make sure the oven has been pre-heated and you have everything ready as the dough will begin to rise as soon as the buttermilk and baking soda are combined. - PER SERVE Energy 191kcal, 800kj • Protein 8g Total Fat 4.6g • Saturated Fat 2.5g • Carbohydrate 27g • Fibre 3g • Sodium 515mg