Pumpkin, Zucchini & Broccoli Loaf

I am so happy with how this recipe turned out! I wanted to create something that I could use as a kind of replacement for bread, something that I could eat for breakfast, lunch or tea that would help me reach a higher vegetable intake throughout the day – the good ol’ hidden vegetables trick! This gorgeous ‘loaf’ is sugar free, grain free, meat free, can easily be made paleo, freezes well and is a great way to use up vegetables in the fridge and tastes unbelievable!

Makes around 12 slices

Ingredients:
600g total of Broccoli, Pumpkin and Zucchini
5 eggs
2 tablespoons LSA or Almond Meal
2 cloves Garlic- finely chopped
1 tablespoon vegetable seasoning (or herb mix of choice)
1 tbs fresh Thyme
1 tsp Mustard
1 tablespoon total Sunflower Seeds and Pepitas
50g Goats Feta (omit if you want to keep this paleo)
S&P

Method:

Preheat the oven to 180C.

In your food processor (or by hand) finely grate the vegetables. If you’re doing it by hand you might need to chop the broccoli.

Place the vegetables on paper towel, sprinkle with salt and cover with more paper towel. The salt will draw the excess water from the vegetables. Let sit for half an hour or so.

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In a bowl, combine eggs, spices, herbs, chopped garlic, LSA, pinch of salt and pepper and mustard. Whisk to combine.

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Add the vegetables to the egg mixture and mix to combine well.

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Line a loaf tin with baking paper and pour the mixture in. Crumble the feta over the top and sprinkle with the seeds. Push the mixture into the tin to compact.

Bake for 35-40 minutes until cooked through.

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Allow to cool in the pan before you remove it. This will help it to hold together!

Get creative with this! It’s delicious on its own, but it tastes fantastic topped with other things! Ham and a poached egg, garlic and thyme mushrooms, roasted mushrooms and chutney… the options are endless and I want to hear what you do with this!! I personally love it warmed up in a frying pan until it’s golden and a little crispy or you could do it in a sandwich press!

I also think you could easily substitute the vegetables, carrots, cauliflower, whatever you like!

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3 thoughts on “Pumpkin, Zucchini & Broccoli Loaf

  1. Oh my gosh. That picture of the toasted loaf with the mushroom mix and asparagus etc on it…. DIVINE! A breaky to rival anything from Solomon’s, I reckon! Looks incredible Jem, a super-nutritious, dense and delicious loaf. I am definitely going to try it asap! xx

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