Courgette & Cheese Bread with Walnuts

Preheat the oven to 180C/160CFan/350F. Line a 1 lb loaf tin with baking parchment.
Place the grated courgette into a sieve placed over a bowl. Sprinkle over 1 teaspoon of salt and toss through the courgette. Set aside for 15 minutes to allow the salt to draw the excess water out of the courgettes.
Place the flour, bicarbonate of soda, baking powder, ½ teaspoon of sea salt and cayenne pepper into a large mixing bowl, stir to combine.
Add the chilled butter and rub together gently through your fingers until the mixture looks like fine breadcrumbs. Do not press the mixture together.
Add the milk to the beaten eggs and stir to combine. Now add this mixture to the dry ingredients and stir to form a thick dough.
Remove the grated courgettes from the sieve, onto a clean kitchen towel. Wrap up in the towel then squeeze firmly to remove any excess water. Place the dry courgette into the bowl with the dough and mix through.
Now add the grated cheese, chopped walnuts and chopped chives to the bowl and stir through the dough.
Place the dough into the line baking tin and gently push into the corners. Do not press down hard!
Place the tin into the preheated oven and bake for 1 hour, or until a skewer inserted into the centre of the loaf comes out clean.
Remove from the oven and place on a wire rack to cool completely, then remove from the tin.
To store the bread, wrap in kitchen foil and place in an airtight container on the counter top for 4-5 days.