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.
Gluten Free Option
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
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.