Ingredients
Scale
- 120g tasty cheese, roughly chopped
- 120g parmesan cheese, roughly chopped
- 1 large onion, quartered
- 1 carrot, peeled, roughly chopped
- 3 rashers bacon, roughly chopped
- 2 zucchinis, roughly chopped
- 200g frozen corn kernels
- 150g self raising flour
- 90g vegetableoil
- 5 eggs
- salt and pepper to taste
Instructions
- Preheat oven to 160°C. Line a 30×20 lamington pan with baking paper or use two silicone mini loaf pans.
- Add tasty cheese to TM bowl and chop for 8 sec/speed 8. Set aside.
- Add parmesan cheese to TM bowl and chop for 8 sec/speed 8. Set aside.
- Add onion, carrot and bacon to TM bowl and chop for 3 sec/speed 4. Scrape the side of the bowl and repeat.
- Add zucchini and chop for a further 3 sec/speed 4. Scrape the side of the bowl and repeat.
- Add corn, flour, oil, eggs, salt & pepper and reserved tasty cheese to TM bowl and stir for 5 sec/counter-clockwise/speed 4 until just combined. Scrape the side of the bowl and repeat.
- Pour the mix into prepared tin, sprinkle with parmesen cheese.
- Cook for 35-45 minutes until firm and golden brown.
- Allow to cool for 5 minutes before removing from pan.
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 min
- Cook Time: 45 mins
