Ingredients
Scale
- 2 zucchinis, grated
- 1 carrot, peeled and grated
- 1 onion, finely diced
- 4 rashers bacon, finely diced
- 1 cup corn kernels, frozen
- 1 cup tasty cheese, grated
- 1 cup self raising flour
- 1/2 cup vegetable oil
- 5 eggs, lightly beaten
- salt and pepper
- 1 cup parmesan cheese, grated
Instructions
- Preheat oven to 160°C, fan forced.
- Grease or line 30 x 20cm slice tin with baking paper.
- In a large bowl, add zucchini, carrot, onion, bacon, corn, cheese, flour, oil, eggs and pepper. Mix to combine.
- Spoon into prepared tin, sprinkle parmesan cheese over the top.
- Bake slice in oven for 35-45 minutes or until golden and cooked through.
- Rest in tray for 5 minutes before transferring to a wire rack to cool completely, or serve warm.
Notes
When baking the loaves in a mini silicone loaf pan, they can sometimes turn out a bit soggy due to the moisture from the zucchini. To remedy this, after cooking, let them cool for 5 minutes (which helps prevent breakage). Then, gently remove the loaves from the pan, place them on a baking tray, and return them to the oven for an additional 5 minutes. This extra step will help crisp up the sides slightly, providing a better texture.
- Prep Time: 15 mins
- Cook Time: 45 mins
