healthy choice
Cheesy Zucchini and Feta Loaf
recipe by
suzannah smart // smart dietetics
This loaf is delicious on its own and also fantastic with poached eggs for breakfast, and/or topped with avocado. Can be made with gluten free flour if you are gluten/wheat intolerant.
12 Portions
Vegetarian
Gluten Free Option
Ingredients
- 1/2 cup (150g) sweet potato, chopped
- 1/2 cup (150g) pumpkin, peeled and chopped
- 150g zucchini, grated
- 1/2 cup (50g) grated low-fat cheddar cheese
- 2 cups (280g) wholemeal self-raising flour
- 4 eggs, lightly whisked
- 100g feta, diced
- 1/2 cup fresh herbs of your choice, chopped
Method
- Steam, microwave or boil pumpkin and sweet potato in plenty of water for about 10 minutes until soft.
- Drain, then puree in a food processor. Let it cool until lukewarm.
- Meanwhile, preheat oven to 180 degrees Celcius. Mix all ingredients together in a large bowl.
- Place mixture in a loaf tin lined with baking paper. Bake for about 45 to 60 minutes, until a skewer inserted into the middle comes out clean. Leave to sit in baking tin for 5 minutes, then transfer to a cooling rack.
- Best served warm. Once the loaf has cooled, store in the fridge in an airtight container.
- You can also cut the loaf into slices and freeze in an airtight container (with a piece of baking paper between each slice to keep them from sticking together). To reheat, simply place frozen slices in the toaster and cook until warmed through.
