Zucchini, Carrot and Feta Loaf

, from Issue #86. November, 2019
Photography by Olivia Galletly.
Zucchini, Carrot and Feta Loaf

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


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.


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.