Then add 2 tsp active dried yeast to 50ml of warm water and leave to stand (15 mins or so).
Stir the yeast solution into the dried courgettes adding 400g of strong plain flour (and salt if you didn't use salt earlier on). Add a little water and knead to form a dough. Keep going until it is smooth and elastic. Mine was a bit sticky so I added flour while I was kneading.
Put the dough in an oiled bowl, cover and leave to rise for as long as it takes (an hour or two - I left mine in the fridge over night). Knock back and shape (I do an oval loaf). Place on a baking sheet and leave to rise again (until it doubles in size).
Put into the oven at 200C and bake for 40-45 minutes. Mine took a little longer as I like a dark crispy crust. Good with cheese and pickles in a Ploughman's Lunch. And a great way to use up a glut of courgettes. I'm going to eat this one but I'll make another and freeze it to see what happens.