Name: Cheddar & Mixed Vegetable Loaf Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Australian
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 (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; Sunflower or pumpkin seeds; ¼ cup grated cheese

I’ve got to tell you about this Cheddar & Mixed Vegetable Loaf Recipe that’s become a favorite in my kitchen. It’s one of those recipes that’s as practical as it is delicious — packed with fresh veggies and oozing with cheesy goodness in every bite. What’s really cool is how it sneaks a good serving of vegetables into a form that even the pickiest eaters tend to love.

This loaf is such a winner for brunches, light lunches, or even as a snack with a cup of tea. When I first tried it, I was amazed how the combo of grated courgette and carrot, fresh spinach, and sharp cheddar came together to make something that feels both wholesome and indulgent. Trust me, once you give this Cheddar & Mixed Vegetable Loaf Recipe a try, it’ll be on your regular rotation too!

Ingredients You’ll Need

Each ingredient in this Cheddar & Mixed Vegetable Loaf Recipe plays a part in creating that perfect balance of texture, flavor, and nutrition. I love to keep things simple but fresh, which is why you’ll want to grab the best quality veggies and cheese you can find.

Brown onion: Finely diced so it blends nicely without overpowering the other flavors.
Courgette: Grated fresh for moisture and mild sweetness — no need to squeeze out the liquid, it keeps the loaf lovely and tender.
Carrot: Adds a pop of color and a subtle natural sweetness; grating it finely helps it cook evenly.
Spinach or silverbeet: Shredded for ease — a big handful to boost the vitamin content without changing the taste too much.
Fresh herbs (parsley, chives or basil): I find parsley adds a nice freshness but feel free to mix and match based on what’s in your herb garden or fridge.
Cheddar cheese: Go for a good quality sharp cheddar—it gives that wonderful savory punch.
Salt: Just a pinch to bring out the flavors without making the loaf too salty.
Extra virgin olive oil: Adds richness and keeps the loaf moist without heaviness.
Eggs: The binding agent, beaten well to ensure the loaf holds together perfectly.
Almond meal, self-raising flour or gluten-free self-raising flour: This recipe is forgiving — I like using almond meal for a nuttier depth but the self-raising flours do the job beautifully.
Topping (sunflower or pumpkin seeds and extra grated cheese): For that little crunchy, golden crust that makes every slice look so inviting.

Variations

I love tweaking this Cheddar & Mixed Vegetable Loaf Recipe depending on the season or what I’ve got in the fridge—nothing’s set in stone here. It’s one of those recipes where you can really personalize it and make it your own.

Swap the cheese: I once tried it with feta and herbs, and it gave the loaf a tangy twist that was fantastic with a simple salad.
Make it vegan: I experimented by replacing eggs with flaxseed “eggs” and used vegan cheese—results were pretty impressive for a plant-based option.
Seasonal veggies: Think pumpkin or beetroot grated in instead of carrot or courgette; it adds a gorgeous color and subtle flavor change.
Gluten-free option: Using gluten-free self-raising flour worked great for my gluten-sensitive friends, keeping the texture nice and light.

How to Make Cheddar & Mixed Vegetable Loaf Recipe

Step 1: Get your veggies ready

First up, finely dice the brown onion and grate the courgette and carrot. Don’t worry about squeezing out moisture from the courgette—it actually helps keep the loaf moist as it cooks. Shred the spinach or silverbeet and prepare your fresh herbs by slicing them finely. This prep is the key to an evenly flavored loaf, so take a moment here and you’ll thank yourself!

Step 2: Mix wet ingredients and veggies

In a large mixing bowl, whisk together the beaten eggs, extra virgin olive oil, and salt. Then add the grated and shredded veggies along with the fresh herbs. Stir everything gently to combine. At this stage, don’t forget to mix in that lovely grated cheddar cheese—this is where the flavor magic starts!

Step 3: Fold in the flour

Now for the dry ingredient: sprinkle the almond meal or your chosen flour over your wet mixture. Then carefully fold it in until you get a batter that’s thick but still moist. If it feels too wet, a little more flour helps—but don’t overdo it or the loaf might get dry.

Step 4: Prepare the loaf tin and add the topping

Line a loaf tin with baking paper or lightly grease it. Pour your mixture in and smooth the top. Now sprinkle the sunflower or pumpkin seeds and the extra grated cheese on top—we’re building that irresistible golden crust here. This finishing touch really makes a difference!

Step 5: Bake and test for doneness

Pop the loaf into a preheated oven at 180°C (350°F) and bake for about 40-45 minutes. Keep an eye on it towards the end—you’re looking for a nicely risen, golden top and a skewer that comes out clean. If the top is browning too quickly, tent some foil over the loaf for the last 10 minutes. Let it cool in the tin for a bit before slicing so it holds together nicely.

How to Serve Cheddar & Mixed Vegetable Loaf Recipe

Cheddar & Mixed Vegetable Loaf Recipe - Recipe Image

Garnishes

I usually keep garnishes simple—just a few fresh herb sprigs like parsley or chives sprinkled on top after slicing. Sometimes a dollop of natural yogurt or a light spread of avocado adds a creamy touch that pairs beautifully with the savory flavors of the loaf.

Side Dishes

This Cheddar & Mixed Vegetable Loaf Recipe shines when paired with fresh salad greens, maybe a crisp cucumber and tomato salad dressed with lemon and olive oil. For cooler days, I love serving it alongside a warm bowl of homemade soup—it’s a comforting combo.

Creative Ways to Present

Once, for a casual brunch with friends, I sliced the loaf thickly and created mini open sandwiches topped with smoked salmon, a squeeze of lemon, and a sprinkle of dill. It elevated the simple loaf into something really special. You can also cut it into bite-sized squares for party platters—makes for a great finger food option.

Make Ahead and Storage

Storing Leftovers

I keep any leftovers wrapped tightly in cling film or in an airtight container in the fridge. They usually stay fresh for about 3 days, which is plenty of time for snacking or a quick lunch option. The loaf actually tastes great cold, which makes it super convenient for packed lunches.

Freezing

I’ve frozen slices of this Cheddar & Mixed Vegetable Loaf Recipe before without losing much flavor or texture. Just wrap them individually in plastic wrap and place in a freezer bag. They thaw quickly and are perfect for those days when you want something homemade but need it in a flash.

Reheating

To reheat, I usually pop slices in a toaster oven or regular oven at low-medium heat until warmed through — about 10 minutes. This keeps them from getting soggy. If you’re in a hurry, the microwave works too, but watch the timing closely to avoid drying it out.

FAQs

Can I use other types of cheese in the Cheddar & Mixed Vegetable Loaf Recipe?

Absolutely! While sharp cheddar gives this loaf its signature flavor, you can experiment with cheeses like feta, mozzarella, or even a smoked cheese for a different twist. Just keep in mind that some cheeses have higher moisture content, which might slightly affect the loaf’s texture.
Is this Cheddar & Mixed Vegetable Loaf Recipe gluten-free?

It can be made gluten-free by using gluten-free self-raising flour or almond meal instead of regular flour. I’ve had great results using almond meal for a moist and flavorful loaf that everyone enjoyed.
Can I prepare this loaf ahead of time?

Definitely! You can prepare the mixture in advance and keep it covered in the fridge for a few hours before baking. This is especially handy when you want to save time on the day you plan to serve it.
How do I know when the loaf is fully cooked?

You’ll know it’s done when the top is golden brown and a skewer poked into the center comes out clean. If the top browns too fast, tent with foil and continue baking until the inside is set.
Can I add other vegetables to this loaf?

Yes! This recipe is very flexible. Adding grated zucchini, bell peppers, or even finely chopped mushrooms can work well — just keep them finely chopped or grated so the loaf bakes evenly.

Final Thoughts

This Cheddar & Mixed Vegetable Loaf Recipe has genuinely become one of my go-to comfort foods. It’s straightforward, wholesome, and always a crowd-pleaser—whether for family dinners, casual parties, or just a cozy evening at home. I hope you’ll enjoy making (and eating!) it as much as I do. It’s one of those simple recipes that really feels like a warm hug on a plate—perfect for sharing with friends or just treating yourself.