Zucchini loaf

This zucchini loaf is a great family meal to make for those wanting to hide veggies into fussy children’s meals. Paired with a fancy sundried tomato relish on the side for the adults, this loaf has something for everyone. Leftovers can be sliced and packed into lunchboxes for the week!

• serves

  6

• prep

  5 minutes

• cook

  1:15 hour

• difficulty

  Easy

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Edible Garden

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

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episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• 3 (approx. 400 g) zucchini
• 1 large onion
• 4 eggs
• ½ cup roughly chopped ham
• ¾ cup self-raising flour
• ¾ cup grated tasty or cheddar cheese, plus ¼ cup extra to scatter
• ½ tsp salt and black pepper
• 2 tbsp olive oil
• 120 g mixed salad leaves, to serve

For the relish

• ½ cup tightly packed sundried tomatoes
• ¼ cup olive oil
• 1 eschallot, roughly chopped
• 1 garlic clove
• 1 tsp capers, drained and rinsed
• 1 tsp dried oregano
• 1 tbsp red wine vinegar
• salt and black pepper

Instructions

1. Preheat the oven to 160˚C (fan-forced). Use a box grater to roughly grate the zucchini and onion, then transfer to a large mixing bowl with the eggs, ham, flour, cheese, salt, pepper and olive oil. Mix well to a thick batter.
   
2. Spoon the zucchini batter into a non-stick 1.2L loaf tin and sprinkle with the extra cheese. Bake for 75 minutes or until a skewer inserted into the loaf comes out clean and the loaf is set.
   
3. While the loaf is baking, make the relish by combining all the ingredients in a small blender and blend to a coarse paste.
   
4. When the loaf is cooked, if you like, grill the top until lightly browned. Allow the loaf to cool for about 20 minutes, before slicing. This zucchini loaf can be served warm or at room temperature.
   
5. Slice the zucchini loaf and serve with the tomato relish and mixed salad leaves.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Edible Garden

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G