I have always been intimidated by the idea of baking bread at home. The thought of yeast, resting periods and endless kneading are not my idea of fun. That said I don’t think my fear and lack of time should mean I (and you) miss out on the delicious joys only home baked bread can offer. Retrieving a freshly baked loaf from the oven is one of the simple pleasures life has to offer and I have discovered the most straightforward, uncomplicated and delectable recipe for you to indulge your inner baker with too…zucchini, corn and cheddar loaf.
This zucchini, corn and cheddar loaf gives the local baker a run for his money and is filled with cheese, zucchini, corn and fresh herbs. The golden crust and specks of gorgeously yellow corn have me nicknaming this beauty a loaf of sunshine.
This bread can be stirred together and in the oven in less than 10 minutes. There is no yeast, no kneading, no resting periods, no sifting, just a simple stir and bake and that’s exactly what I love about this loaf. Don’t however be fooled into thinking the lack of effort in this recipe results in a lack of flavour, absolutely not! This loaf is gorgeous! It’s filled with a beautiful savoury aroma, and needs little adorning, a simple slice straight from the oven, still warm, smeared with a little butter is pure heaven. But if you’re like me and can’t help but guild the lily, I welcome you to smear the hot bread with a good helping of corn relish and top with some wonderful shards of sharp cheddar.
Start this recipe by grating a cup of zucchini.
Then place the flour, corn, cheddar, zucchini and fresh herbs in a large bowl.
Mix to combine.
In a jug place the milk, oil and eggs and mix to combine. Add the wet ingredients to the dry and mix to combine.
Pour the mixture into a lined loaf tin.
Bake in a hot oven 180°C for 55-60 minutes, or until the crust is beautifully golden and when pressed the loaf bounces back.
Allow to cool in the tin for 5 minutes or so. Remove the loaf from the tin, slice and serve warm or cool.
We enjoyed our zucchini, corn and cheddar loaf with a lovely spoonful of corn relish and a little extra cheddar cheese. Enjoy x
Zucchini, corn and cheddar loaf
Adapted from Donna Hay, Kids magazine
2 ½ cups self-raising flour
1 ½ cups grated cheddar cheese
1 cup grated zucchini
1 cup sweet corn kernels
½ cup fresh herbs, chopped (I used parsley, chives and basil)
2/3 cup vegetable oil
1 cup of milk
Sea salt and cracked pepper
Cheddar and corn chutney, to serve.
Preheat oven to 180°C (350 F). Place the flour, grated cheese, zucchini, sweet corn and herbs in a bowl and mix to combine. Place the oil, milk, eggs, salt & pepper in a separate bowl or jug and whisk to combine. Pour the wet ingredients into the dry and stir until well combined. Pour into a lightly greased 8cm x 22cm (1.75 litre capacity) loaf tin lined with non-stick baking paper. Bake for 55-60 minutes or until cooked and golden. Serve with the cheese slices and chutney.
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