Loaded Veggie Cheese Loaf

Loaded Veggie Cheese Loaf
Total time:
50 min
10 min
40 min
Created by:
$1.50 ea i
This price is provided as a guide only and should be checked before using it as a listed menu price.


1.5 cup Self Raising Flour

1 tsp Baking Powder

3 each Eggs

1.5 cup Milk

2 tsp Salt

2 cup Veggie Peels & Edible Scraps (chopped) (e.g. carrot peels, zucchini ends & sweet potato)

1 cup Parsley (fresh & chopped)

1 tsp Thyme or Other Herbs

4 unit Spring Onion

150 g Low Fat Feta

0.5 cup Shredded Low Fat Cheese


  1. Preheat oven to 180 degrees. Grease the base and sides of a loaf pan and line with baking paper.
  2. Add flour and baking powder into a large bowl. Add the eggs, milk and salt. Stir to combine.
  3. Add the peelings, parsley, shallot and thyme. Mix until just combined. Gently fold in the feta. Spoon into the prepared pan.
  4. Bake for 40-45 minutes or until a skewer inserted into the centre comes out clean

Full description

Vegetarian & Nut Free This recipe uses vegetable scraps, which is a fantastic way to reduce kitchen waste. The veggie loaf is a delicious, easy and cost efficient snack. We recommend serving warm - for example by toasting in the sandwich press. Thank you to Waterford State School for submitting this recipe.


Add in whatever vegetable scraps or other vegetables you have: e.g. corn, spinach, carrot, sweet potato, carrot, zucchini etc. Add in different herbs: e.g. mixed herbs, Add in extras: e.g. sun-dried tomato or roasted capsicum Gluten Free: replace flour with gluten free flour


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