This delicious loaf is great toasted and smeared with butter or with your favourite savoury breakfast toppings. It also freezes really well; just slice thickly and place small sheets of baking paper between each slice. Place in an airtight container or sealable bag.
Makes: 1 Loaf
INGREDIENTS
2 zucchini, grated
1 carrot, peeled and grated
250 grams plain flour
2 teaspoons baking powder
1 tablespoon fresh thyme leaves
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon table salt
1 teaspoon cracked pepper
50ml extra virgin olive oil
50ml milk
2 large eggs, size 7
⅓ cup plain unsweetened yoghurt
100 grams feta, crumbled
¼ cup sunflower seeds
2 tablespoons sesame seeds
To serve (optional)
soft-boiled eggs
spring onion, sliced
avocado, sliced
baby kale leaves
Equipment:Grease a 23cm x 13cm loaf tin and line with baking paper.
METHOD
Preheat the oven to 180°C.
Squeeze the grated zucchini between your hands to release any liquid. Place in a large bowl with the carrot, flour, baking powder, thyme, spices, salt and pepper. Mix to combine. Make a well in the centre and add the oil, milk, eggs and yoghurt. Stir until well incorporated. Gently fold through feta cheese along with half the sunflower and sesame seeds.
Pour the mixture into the prepared loaf tin and top with the remaining sunflower and sesame seeds. Bake for 45-50 minutes, or until a skewer inserted in the centre comes out clean.
To serve: Serve the sliced loaf warm or toasted with soft boiled eggs, spring onion, avocado and baby kale leaves.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.