Courgette and carrot loaf
Perfect for a picnic!
I love a savoury loaf - and this one is particularly yummy. It contains 'hidden' veg, which is great if you have trouble getting your kids to eat their five a day - or the big people in your life for that matter! It's perfect to take on a picnic or could be slipped into a lunchbox. It's best eaten on the day that it's made but can also be frozen if need be.
Ingredients
- 60g courgette, grated
- 160g carrots, grated
- 350g wholemeal plain flour
- 2 teaspoons baking powder
- Salt and pepper to season
- 1 teaspoon garlic granules
- 1 teaspoon paprika
- 80ml sunflower oil
- 4 eggs, whisked
- 2 tablespoons fresh chives, chopped
- 6 spring onions, thinly sliced into rounds
- 100g Cheddar cheese, either extra mature or mature
Method
- Place the grated courgettes and carrots into a sieve and add a teaspoon of salt. Leave for at least 15 minutes and then use the back of a spoon to squeeze out as much excess water as possible. Set aside.
- Put the flour and baking powder into a large bowl and mix well. Add in the garlic granules and paprika. Season with salt and pepper and mix well.
- Pour the oil and whisked eggs into a separate bowl and add in the drained veg, the chives, the spring onions and 80g of the grated cheese.
- Add the wet ingredients to the bowl of dry ingredients and mix well.
- Grease and line a 1kg loaf tin with baking paper.
- Bake at 180°C for around 40 minutes. About 20 minutes in, add the remaining cheese to the top of the loaf.
- After 40 minutes, place a skewer or knife into the loaf and see if it comes out clean. If it does, turn off the oven. Leave in the oven while the oven cools down.
- When you take the laof out of the oven, leave it to cool before serving.
- This recipes makes about 12 slices.
NB This recipe makes 12 , but if you save it to your MyMeals365 app, you can change the number of servings and the app will work out the exact quantities of each ingredient you need.