Cheddar & Mixed Vegetable Loaf Recipe
This Cheddar & Mixed Vegetable Loaf is a savory, nutrient-packed bread perfect for a wholesome snack or light meal. Loaded with fresh vegetables like grated courgette, carrot, and spinach, combined with sharp cheddar cheese and fresh herbs, it offers a deliciously moist texture and vibrant flavors. Made with almond meal or gluten-free self-raising flour, this loaf is a great gluten-free option. Topped with crunchy seeds and extra cheese, it’s an irresistible treat that’s both healthy and satisfying.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 1 loaf (about 8 servings) 1x
- Category: Bread & Loaf
- Method: Baking
- Cuisine: Australian
- 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 (parsley, chives, or basil), finely sliced
Main Ingredients
- 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
- Prepare Vegetables: Finely dice the brown onion and finely slice the fresh herbs. Grate the courgette and carrot, and shred the spinach or silverbeet to prepare all the vegetables needed for the loaf.
- Combine Ingredients: In a large mixing bowl, add the diced onion, grated courgette, grated carrot, shredded spinach, and sliced herbs. Mix well with 1 cup grated cheddar cheese and ½ teaspoon salt, ensuring all ingredients are evenly distributed.
- Add Wet Ingredients: Pour in ¼ cup extra virgin olive oil and 5 beaten eggs into the vegetable mixture. Stir thoroughly so that the wet ingredients coat all the vegetables and cheese evenly.
- Incorporate Flour: Gradually add 1 cup of almond meal, self-raising flour, or gluten-free self-raising flour to the wet mixture. Gently fold the ingredients together until a thick, uniform batter forms. Avoid overmixing to maintain a light texture.
- Prepare Topping: Sprinkle sunflower or pumpkin seeds evenly over the top of the batter in the loaf pan, and then evenly distribute ¼ cup grated cheese on top for a delicious golden crust.
- Bake the Loaf: Pour the batter into a prepared loaf pan lined with baking paper or greased. Place it in a preheated oven at 180°C (350°F) and bake for approximately 40-50 minutes or until the loaf is golden brown and a skewer inserted into the center comes out clean.
- Cool and Serve: Remove the loaf from the oven and allow it to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and serve as a savory snack, breakfast, or accompaniment to soups and salads.
Notes
- This loaf can be made gluten-free by using almond meal or gluten-free self-raising flour.
- Fresh herbs can be adjusted according to preference or replaced with dried herbs if fresh are unavailable.
- The loaf keeps well stored in an airtight container in the refrigerator for up to 3 days.
- It can be sliced and frozen for up to 1 month; thaw before serving.
- For extra flavor, add a teaspoon of mustard or a pinch of chili flakes to the batter.
Keywords: cheddar loaf, vegetable loaf, gluten-free bread, savory loaf, healthy snack, baked vegetable bread
Find it online: https://mjrecipe.com/cheddar-and-mixed-vegetable-loaf-recipe/