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Healthy zucchini loaf

Name: Healthy zucchini loaf recipe
Yield: 10
Ingredients: 2 (400g total) zucchini, coarsely grated; 75g chopped green leaves (we used baby spinach) or 1/3 cup drained thawed frozen spinach; 250.00 ml finely chopped herbs (we used parsley, mint and coriander); 2 long green shallots, thinly sliced; 120g cheese; 210g yoghurt; 3 large eggs, lightly beaten; 100ml extra virgin olive oil; 300g self-raising flour; 1 tsp garlic powder; 1 tsp each caraway seeds and thyme leaves; 1/4 tsp chilli flakes (optional); Mixed tomato salad and marinated goat’s cheese, to serve (optional)

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by Lucy Nunes

Delicious Team

Oct 13, 2023

“We’ve added extra greens to everyone’s favourite zucchini slice and sprinkled it with a little seed mix to give it some special crunch and zing.” – Lucy Nunes

2 (400g total) zucchini, coarsely grated
75g chopped green leaves (we used baby spinach) or 1/3 cup drained thawed frozen spinach
1 cup finely chopped herbs (we used parsley, mint and coriander)
2 long green shallots, thinly sliced
1 cup (120g) grated cheese (we used cheddar, but any hard cheese will do)
3/4 cup (210g) natural Greek-style yoghurt
3 large eggs, lightly beaten
100ml extra virgin olive oil
2 cups (300g) self-raising flour
1 tsp garlic powder
1 tsp each caraway seeds and thyme leaves
1/4 tsp chilli flakes (optional)
Mixed tomato salad and marinated goat’s cheese, to serve (optional)

Method

1.

Place zucchini in a fine sieve and sprinkle with 1 tsp salt flakes. Toss, then stand for 10 minutes. Meanwhile, fill a kettle with water and bring to the boil. Place chopped green leaves in a sieve and pour over boiling water. Cool under cold running water and squeeze out excess water from greens. (If using frozen spinach, simply thaw, then squeeze out excess liquid.) Squeeze out excess liquid from zucchini.
2.

Preheat oven to 180°C/160°C fan-forced. Line a 11cm x 21.5cm (base measurement) loaf pan with baking paper, extending paper along 2 long sides.
3.

Place zucchini, blanched leaves, herbs, shallot and cheese in a large bowl and stir to combine. Add yoghurt, eggs and oil and stir to combine. Place flour and garlic powder in a medium bowl. Season with salt flakes and freshly ground black pepper and whisk to combine.
4.

Add to zucchini mixture and stir until just combined. Spoon into prepared tin and level top with spatula. Bake for 20 minutes. Combine seeds, thyme and chilli in a small bowl with 1 tsp salt flakes. Sprinkle loaf with seed mixture and bake for another 50 minutes or until cooked when tested with a skewer. Stand for 10 minutes, then use baking paper to lift loaf out.
5.

Serve slices warm or at room temperature with mixed tomato salad and goat’s cheese, if desired.