there no single Lebanese household that doesn’t prepare the famous stuffed courgettes (Mehche Koussa) at least twice a month. you can check out my carb-free version in this link! and for more ideas with cored courgette check out my famous ablama recipe. Also I have a vegan stuffed courgette recipe i shared on my IG story check it out here!
and we are always left with this moist cored flesh from inside the courgettes that is to good to throw away.
so our mums usually wipe out a quick omelette or scrambled eggs with these leftovers.
but what if we can do something more excited with these delicious “nutty-tasting flesh” something that all family member can enjoy as a snack or breakfast with some jam, honey or cream cheese.
well! you are in the right place . I wiped together a delicious moist bread recipe with these leftovers .
it is moist , with a sweet lemon taste that add so much to this bread.
it is on the sweet side as taste but you can enjoy it with both sweet and savory spread. it goes great with cream cheese or white cheese. or with some nut butter or jam. even better alone with a cup of tea or warm milk honestly.
it is very simple with simple ingredients from your pantry . after you this recipe you will never throw those delicious flesh leftovers.
you can also check my delicious savory recipe with these flesh leftovers also, in this link!
Lemon Courgette flesh Bread
Ingredients
Dry ingredients
- 1½ cup whole wheat flour
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 2 tsp lemon zest, Freshly grated
- ¾ cup brown sugar or coconut sugar
Wet ingredients:
- ½ cup vegetable oil (I use grapeseed oil )
- 100 g greek yogurt (I use vanilla or lemon flavored one)
- 1 tbsp lemon juice, freshly squeezed
- 2 large eggs, free range
other ingredients:
- 1 cup courgette flesh leftovers, roughly chopped into smaller pieces
- 1 tsp vanilla extract
Instructions
- preheat oven on 180 C°. prepare your bread pan or any deep baking pan or your choice and grease with some oil. set aside.
- sift together the dry ingredients : flour,salt, baking powder and baking soda. Add the lemon zest and mix together . set aside.
- in another deep mixing bowl, whisk together the wet ingredients: oil, yogurt, sugar and lemon juice. whisk well until combined and you have a smooth mixture. add the eggs one at the time and whisk until you have a smooth mixture.
- add the dry mixture to the wet mixture and fold with a spatula until just combined.
- add the courgette flesh and the vanilla and fold together with spatula till everything is mixed.
- bake in preheated oven for 50 minutes or until a wooden tooth pick come clean.
- remove from oven and let it rest for 20 min in baking an before transferring to cooling rack to cool down completely.
- enjoy warm with some jam or cheese or let it cool down completely before string in fridge for up to 5 days.