What a versatile and healthy recipe – this loaf is great for a morning tea snack in your child’s lunchbox, serve it cold with a crispy green salad for lunch, smear it with low fat cream cheese for afternoon tea with a cuppa, or serve it fresh out of the oven with some steamed veg for dinner.
PLUS there are endless possibilities in terms of changing the flavours of this loaf.
Some ideas:
- add a cup of pumpkin or sweet potato, cut into 1cm dice
- switch out the herbs and try dill or basil
- swap the feta for some Parmesan
- try green shallots instead of the regular onion
- throw in some diced red capsicum
And our favourite part is the method – just pop everything into a bowl and mix! Too easy.
Zucchini is in season at the moment and is available at a good price, so this is budget friendly too.
Enjoy!
Ingredients:
- 2 cups wholemeal self-raising flour
- 2 eggs, lightly beaten
- 2 zucchinis, washed and grated
- 1 small bunch of fresh mint and/or parsley
- 50g low fat feta cheese
- ½ an onion, peeled and finely diced
- 2 rashers of rindless bacon, cut into small pieces
- ½ tin of corn
- Salt and pepper to taste
Method:
- Pre-heat your oven to 180C and grease a loaf pan with olive oil spray.
- In a large bowl, mix together all of your ingredients with a wooden spoon.
- Pour mixture into the prepared tin and bake for around 30 minutes or until golden on the top.
Makes: 6 slices. Calories per serve: 255.
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