Cheddar & Mixed Vegetable Loaf Recipe

Introduction

This Cheddar & Mixed Vegetable Loaf is a delicious and wholesome way to enjoy a variety of fresh vegetables combined with melted cheese. It’s perfect for a light lunch or a savory snack, offering both great flavor and a satisfying texture.

Ingredients

• 1 brown onion, finely diced
• 1 courgette, grated
• 1 carrot, grated
• A big handful of spinach or silverbeet, shredded
• Small handful of fresh herbs (e.g. parsley, chives or basil), finely sliced
• 1 cup cheddar cheese, grated
• ½ tsp salt
• ¼ cup extra virgin olive oil
• 5 eggs, beaten
• 1 cup almond meal, self-raising flour or gluten-free self-raising flour

Topping:

• Sunflower or pumpkin seeds
• ¼ cup grated cheese

Instructions

1. Step 1: Preheat the oven to 170 degrees Celsius and line a loaf tin with baking paper.
2. Step 2: Place the grated carrot and courgette in the center of a dry tea towel. Twist the towel and squeeze firmly to remove as much moisture as possible, then discard the liquid.
3. Step 3: In a large mixing bowl, combine the brown onion, drained courgette and carrot, shredded spinach or silverbeet, fresh herbs, salt, and grated cheddar cheese. Gently fold together with a spatula.
4. Step 4: In a separate bowl, whisk together the flour, olive oil, and beaten eggs. Pour this mixture over the vegetable mixture and stir thoroughly to combine.
5. Step 5: Pour the batter into the prepared loaf tin. Sprinkle the top with the extra grated cheese and sunflower or pumpkin seeds.
6. Step 6: Bake for 40 minutes or until a skewer inserted into the center comes out clean and the top is golden brown. Allow to cool for 10 minutes before slicing.

Tips & Variations

• For extra flavor, try adding a teaspoon of garlic powder or smoked paprika to the batter.
• Substitute cheddar with feta or goat cheese for a different taste profile.
• If you prefer a nut-free version, use gluten-free self-raising flour instead of almond meal.
• Make sure to squeeze out as much moisture from the grated vegetables as possible to prevent a soggy loaf.

Storage

Store the loaf in an airtight container in the refrigerator for up to 3 days. To reheat, warm slices gently in a toaster oven or microwave until heated through. This loaf also freezes well—wrap tightly and freeze for up to 1 month. Thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables in this loaf?

Yes, you can swap or add vegetables like zucchini, bell peppers, or corn depending on your preference. Just be sure to grate or finely chop them and drain any excess moisture.

Is this loaf suitable for gluten-free diets?

Absolutely. Using almond meal or gluten-free self-raising flour makes this recipe gluten-free. Just double-check that all your ingredients, including cheese and herbs, are gluten-free.

Cheddar & Mixed Vegetable Loaf Recipe

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★★★★★

4.7 from 75 reviews

This Cheddar & Mixed Vegetable Loaf is a moist and savory loaf packed with fresh vegetables, herbs, and sharp cheddar cheese, making it a wholesome and delicious option for a snack or light meal. Featuring grated courgette, carrot, spinach, and a mix of fresh herbs, this loaf is lightly seasoned and topped with seeds and extra cheese for added texture and flavor. Gluten-free and easily customizable, it’s perfect for those looking for a nutritious, veggie-filled dish.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 1 loaf, about 8–10 slices 1x
• Category: Baking
• Method: Baking
• Cuisine: Western
• Diet: Gluten Free

Ingredients

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Vegetable Mixture

• 1 brown onion, finely diced
• 1 courgette, grated
• 1 carrot, grated
• A big handful of spinach or silverbeet, shredded
• Small handful of fresh herbs (e.g. parsley, chives, basil), finely sliced
• 1 cup cheddar cheese, grated
• ½ tsp salt

Batter

• ¼ cup extra virgin olive oil
• 5 eggs, beaten
• 1 cup almond meal, self-raising flour, or gluten-free self-raising flour

Topping

• Sunflower or pumpkin seeds (quantity as desired for topping)
• ¼ cup grated cheddar cheese

Instructions

1. Preheat and Prepare: Preheat your oven to 170 degrees Celsius (338 degrees Fahrenheit). Line a loaf tin with baking paper to prevent sticking.
2. Remove Moisture from Vegetables: Place the grated carrot and courgette in the center of a clean, dry tea towel. Gather the corners together, twist, and squeeze firmly over the sink to extract as much moisture as possible. This step is crucial to prevent a soggy loaf.
3. Mix Vegetables and Cheese: In a large mixing bowl, combine the finely diced brown onion, squeezed courgette, carrot, shredded spinach or silverbeet, chopped fresh herbs, salt, and 1 cup of grated cheddar cheese. Gently fold the ingredients together using a spatula until evenly distributed.
4. Prepare Batter: In a separate bowl, whisk together the olive oil, beaten eggs, and flour of choice (almond meal, self-raising flour, or gluten-free self-raising flour) until smooth.
5. Combine Batter with Vegetable Mixture: Pour the batter over the vegetable mixture and mix well to create a homogenous batter.
6. Transfer to Loaf Tin and Add Topping: Pour the batter into the prepared loaf tin. Evenly sprinkle the top with grated cheddar cheese and sunflower or pumpkin seeds for added crunch and flavor.
7. Bake: Place the loaf tin in the preheated oven and bake for 40 minutes or until a skewer inserted into the center comes out clean and the top is golden brown.
8. Cool and Serve: Remove the loaf from the oven and let it cool in the tin for about 10 minutes. Then transfer to a wire rack if desired before slicing and serving.

Notes

• Ensure you squeeze out as much moisture from the grated courgette and carrot to avoid a watery loaf.
• You can substitute the herbs with any fresh herbs of your choice for different flavor profiles.
• This recipe is flexible with flour choices; almond meal offers a gluten-free option.
• Store leftovers covered in the refrigerator for up to 3 days or freeze slices for longer storage.
• Serves well warm or at room temperature, perfect for lunchboxes or a light dinner.

Keywords: cheddar vegetable loaf, gluten free vegetable bread, savory baked loaf, healthy vegetable loaf, almond meal loaf, cheese and veggie bake