A wonderful savoury option for breakfast, lunch or food on the go.  It’s full of wholefood nutrition from the eggs, courgette and carrots and the flavours are elevated with the addition of rosemary.  A food processor makes the food preparation much quicker with regards to the grating of courgette, carrot and apple but a hand grater will work just fine too.  The rest of the recipe is prepared in a bowl to combine all the ingredients together before baking in the oven for about 1 hour.  The crust becomes deliciously crunchy while maintaining a moist, soft texture inside.

 

I like to make this loaf on a Saturday or Sunday afternoon and it’s ready for eating cold or toasting on busy mid-week mornings.  It’s got enough flavour to not need any additional toppings so it really is ready to grab from the fridge as and when you need it.  Perfect for lunch boxes and picnics.

Here’s what you will need:

  • a mix of wholemeal and plain flour
  • courgettes
  • eggs
  • baking powder
  • salt
  • rosemary
  • eating apple
  • olive oil
  • carrots
  • walnuts

 

Gather and prepare all of the ingredients.

  • Grate the courgettes, carrots and apple into a bowl
  • whisk the eggs
  • chop the walnuts and rosemary

  • Now start to combine the ingredients together but adding the whisked eggs, oil, rosemary and walnuts to the grated items
  • Add the salt and baking powder to the flour
  • Stir both bowls together to create one

  • Pour the batter into a prepared 2lb loaf tin which has been lined with greaseproof baking paper
  • Top tip: scrunch the greaseproof paper into a bowl and wet under a running tap.  Shake off any access water and unravel the paper.  This will make it much easier to line your loaf tin
  • Add the mixture to the loaf tin

  • Bake in a preheated oven at 180 C (fan) for 60 minutes
  • After about 45 minutes, check the top of the loaf and if it looks to be browning too much, place a piece of foil loosely over the top so that it can continue baking and allowing moisture to escape, but not burn on top
  • There will be a lot of moisture in the mixture from the courgette, carrot and apple so it is important to cook for the full hour or slightly longer if it requires it.  Moisture will continue to release during the cooling time also so bear this is mind when checking.  It needs to be cooked through without any moisture pockets but not bone dry!
  • If you are not eating the loaf on the day of cooking, you must allow to it to completely cool to room temperature, uncovered otherwise it will become soggy.  Once cooled, cut the loaf into serving slices or chunks and store in an airtight container in the fridge for up to 3 days.
  • You can eat the loaf cold or lightly toast – delicious either way!

 

Courgette, Carrot, Rosemary & Walnut Savoury Loaf

Course: Breakfast, Brunch, Light Bite
Cuisine: English
Prep Time: 30 minutes
Cook Time: 1 hour
Servings: 8
Author: Joanne
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Ingredients

  • 2 medium courgettes washed, grated
  • 2 medium carrots washed, grated
  • 1 eating apple washed, grated
  • 4 medium eggs whisked
  • 60 mls olive oil
  • 100 g walnuts crushed
  • 2 sprigs rosemary chopped
  • 150 g wholemeal spelt flour
  • 150 g plain white spelt flour
  • 2 tsp baking powder
  • 1/2 tsp salt

Instructions

  1. Gather and prepare all of the ingredients by grating the courgettes, carrots and apple into a bowl, whisk the eggs and chop the walnuts and rosemary.

  2. Now start to combine the ingredients together but adding the whisked eggs, oil, rosemary and walnuts to the grated items and add the salt and baking powder to the flour. Stir both bowls together to create one bowl of mixture.

  3. Pour the batter into a prepared 2lb loaf tin which has been lined with greaseproof baking paper.

    Top tip: scrunch the greaseproof paper into a bowl and wet under a running tap.  Shake off any access water and unravel the paper.  This will make it much easier to line your loaf tin

    Add the mixture to the loaf tin and ensure an even coverage.

    Bake in a preheated oven at 180 C (fan) for 60 minutes.

  4. After about 45 minutes, check the top of the loaf and if it looks to be browning too much, place a piece of foil loosely over the top so that it can continue baking and allowing moisture to escape, but not burn on top.

    There will be a lot of moisture in the mixture from the courgette, carrot and apple so it is important to cook for the full hour or slightly longer (5mins) if it requires it.  Moisture will continue to release during the cooling time also so bear this is mind when checking.  It needs to be cooked through without any moisture pockets but not bone dry!

    If you are not eating the loaf on the day of cooking, you must allow to it to completely cool to room temperature, uncovered otherwise it will become soggy. 

    Once cooled, cut the loaf into serving slices or chunks and store in an airtight container in the fridge for up to 3 days.

    You can eat the loaf cold or lightly toast - delicious either way!

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