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
INGREDIENTS
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
2 eggs
Sea salt and cracked pepper
Cheddar and corn chutney, to serve.
Method
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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Esther says
I see baking soda in one of the pictures but it’s not listed in the recipe.
mylovelylittlelunchbox says
Hi! I listed in the recipe to use self raising flour, at home I only had plain flour in my pantry so I added a little baking powder to mine. The self raising flour will give you just the rise you need:-)
Esther says
I mean baking powder
Sarah says
Hi so glad I found your blog! Have to take a plate tonight and made this sliced it up on a bread board with a bowl of thick sourcream and those sweet picante peppers. Yum
Renee says
This looks delicious! Can it be frozen ok?
Thulani says
I have a quick question, I baked this loaf this morning and it and out really well and my little one enjoyed it too. I wanted to know if I can freeze it? Or in the fridge how long can I keep it for.
Thanks a lot for these amazing and easy recipes
Reena says
Hi- did you freeze this loaf? How did it turn out?
Claire says
Hi, I found my loaf was quite greasy though still very tasty, not sure if I did something wrong or if its just the veg oil and cheese contents? I am from the UK but did convert from cups to metric. Love your blog by the way!
Sarah says
I’m also from the UK and converted measurements. Lovely flavour and crust, but it took an age to bake and the texture was greasy.
Lorna says
I was wondering if you can free this loaf? Thanks
Lorna says
That should say freeze!
Bella says
I know lots of people have asked the question but I can’t see an answer! Can slices of this loaf be frozen? Thanks
mylovelylittlelunchbox says
Yes, slices of this loaf can be frozen. Wrap individual slices (easier to defrost) and stash in the deep freeze for up to 3 months. Happy baking xx