Veggie loaf

Calories: 183* | protein: 7g | carbs: 11g | fibre: 3g | total fat: 12g | sat fat: 2g | serves 4

*Approximate nutritional information calculated from Easy Diet Diary.

Why it's good for you

This is a lower carbohydrate bread compared to those made solely with wholegrain flour. Using complex carbohydrates such as wholemeal flour, sweet potato and other vegetables makes it lower in glycaemic index to give a sustained energy release throughout the day.

This loaf makes a nutritious breakfast, lunch or snack. Packed with veggies, protein, complex carbohydrates and healthy fats, serve it with smashed avocado, sauerkraut, pesto or on its own.

Ingredients

• 1 small zucchini, grated
• 1 medium carrot, grated
• ½ medium sweet potato, grated
• 4 eggs
• ¼ cup olive oil
• ¼ cup parmesan
• ⅓ cup pitted olives sliced
• 2 tsp paprika
• 1 tsp cumin
• 1 cup wholemeal flour
• ½ cup almond meal (can use extra flour if you don’t have almond meal)
• 2 tsp baking powder
• ½ tsp salt
• 2 tbsp mixed seeds

Method

1. Turn oven to 160°C and line loaf tin with baking paper
2. Squeeze out any excess moisture from grated vegetables
3. Mix dry ingredients and wet ingredients in separate bowls then combine (leave out the mixed seeds)
4. Pour wet mixture into a pre-prepared loaf tin and sprinkle with mixed seeds
5. Bake for 50-60 mins depending on your oven, or until the top looks brown and a skewer comes out clean (check at the 30-40 minute mark)
6. Once cooked, transfer to a wire rack to cool for 5-10 minutes before slicing
7. Best served fresh or toasted once refrigerated or frozen.

Quick Tips

• Use any vegetables you have in your fridge
• You can freeze leftovers in a zip lock bag. Add sheets of baking paper between each slice to stop them from sticking together, and for best results after freezing, thaw and pop in the toaster to warm it up.