For the lovely Annie at Annie Chowela (Knitsofacto) here is the recipe for the Feta and Courgette loaf.
5 tblsp olive oil (or flavoured oil)
2 tsp mint sauce
180g self raising flour
150g grated courgette (about 1 medium one)
2 spring onions
Fry up the courgette, spring onions and garlic and then set aside to cool.
Mix together in a jug the wet ingredients - milk, oil, eggs and mint sauce
In a mixing bowl, mix the dry ingredients - flour and cheddar
Then add the wet ingredients and mix to a smooth batter.
Add the courgettes, spring onions and garlic and mix thoroughly.
Crumble the feta into the batter. Don't worry about the lumps, it's supposed to have lumps.
Pour into a well buttered loaf tin and bake for 50 minutes at 160 C (fan), 180 C, 350 F, gas mark 4.
Cut into slices and eat. It should stay fresh for about 3 days - if it lasts that long. Enjoy!
You can also adapt this by leaving out the courgette, spring onion and garlic and replacing it with sun dried tomatoes and olives or peppers in oil. All are delicious.