Cheddar & Mixed Vegetable Loaf Recipe
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.
- 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
Scale
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
- Preheat and Prepare: Preheat your oven to 170 degrees Celsius (338 degrees Fahrenheit). Line a loaf tin with baking paper to prevent sticking.
- 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.
- 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.
- 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.
- Combine Batter with Vegetable Mixture: Pour the batter over the vegetable mixture and mix well to create a homogenous batter.
- 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.
- 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.
- 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
