60g (5 1/2oz) courgettes, grated<br />
160g (5 1/2oz) carrots, grated<br />
350g (12oz) plain flour<br />
1 1/2 tsp baking powder<br />
1 tsp garlic granules<br />
1 tsp paprika<br />
3 large eggs, beaten<br />
1 tsp honey<br />
80ml (3fl oz) olive oil<br />
a handful of fresh chives<br />
80g (3oz) Red Leicester cheese, grated
Heat oven to 200°C/180°C fan/gas 6. Grease and line a 1kg (2lb) loaf tin with baking parchment or a loaf-tin liner. Grate the courgettes and carrots then squeeze out as much excess water as you can. The best way to do this is either leave in a sieve over a bowl, sprinkled with 1 tsp of salt, for 15 mins, then press down to remove any excess. Or, wrap in a sheet of muslin and squeeze out the liquid that way.<br />
Put the flour, salt, baking powder, black pepper, garlic and paprika in a large bowl. In another bowl whisk together the eggs, honey and oil until combined, add the grated and drained vegetables along with the chives and three quarters of the cheese.<br />
Fold the wet into the dry ingredients; work quickly as over mixing will make the bread tough. Pour into the prepared tin, scatter on the rest of the cheese and bake for about 35-40 minutes, until a skewer comes out clean.