Go Back
+ servings
Zucchini, carrot and sun-dried tomato bread

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
Cook Time 35 minutes
resting time 10 minutes
Total Time 1 hour
Course Breakfast, entertaining, family meals, Light Meals, lunch, picnic, vegetarian
Cuisine Australian
Servings 8 mini loaves
Calories 273 kcal

Equipment

  • mixing bowl
  • grater
  • 8 mini loaf pans or one large one

Ingredients
  

  • 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

Instructions
 

  • 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.

Nutrition

Calories: 273kcalCarbohydrates: 39gProtein: 12gFat: 8gSaturated Fat: 3gCholesterol: 115mgSodium: 234mgPotassium: 443mgFiber: 3gSugar: 4gVitamin A: 6650IUVitamin C: 17mgCalcium: 120mgIron: 1mg
Keyword bread, vegetables, zucchini
Tried this recipe?Let us know how it was!