Zucchini, carrot and sun-dried tomato bread
Lydia Nuttall
Filled with fibre, flavour and vibrant colour! These mini loaves are perfect for slicing onto a platter, or just having by themselves with some butter straight from the oven.
Prep Time 15 minutes mins
Cook Time 35 minutes mins
resting time 10 minutes mins
Total Time 1 hour hr
Course Breakfast, entertaining, family meals, Light Meals, lunch, picnic, vegetarian
Cuisine Australian
Servings 8 mini loaves
Calories 273 kcal
- 300 gram grated zucchini water squeezed out
- 300 gram grated carrot
- 60 gram sun-dried tomatoes in oil - drained and finely chopped
- 100 gram soft feta crumbled
- 100 gram natural yogurt
- 2 tspn crushed garlic
- 11/4 cup self-raising flour might need more, depending on the water level left in the vegetables
- 1 tspn black pepper
- 5 eggs large eggs, usually 60+grams
- fresh herb sprigs rosemary, sage, thyme, lavender
Preheat oven to 180C. Lightly spray your mini loaf pans, or the large pan.
Put all the ingredients (minus the sprigs of herbs) into a large mixing bowl and combine well.The mixture should be moister than a traditional bread dough, but not so runny that it easily falls off a spoon. Add a bit more flour until you get roughly the right consistency. If too dry, add a but more yoghurt. Divide evenly between your loaf pans and top with a sprig of your favourite herb. Best not to use soft herbs such as basil - they lose their flavour.
Bake for 35 minutes, or until a skewer inserted in the middle comes out clean. Bake for an hour if using one large loaf tin. Cool in tin/s for 10 minutes before turning out onto a cooling rack.They freeze really well, and defrost in no time for a quick lunch or an addition to a share platter.
Calories: 273kcalCarbohydrates: 39gProtein: 12gFat: 8gSaturated Fat: 3gCholesterol: 115mgSodium: 234mgPotassium: 443mgFiber: 3gSugar: 4gVitamin A: 6650IUVitamin C: 17mgCalcium: 120mgIron: 1mg
Keyword bread, vegetables, zucchini