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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127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.