Name: Bacon and vegie loaf
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 10
Ingredients: 100 gram short-cut bacon, trimmed, chopped finely; 2 cup (200g) grated zucchini; 1 cup (100g) grated carrot; 1 cup (100g) grated cheese; 1 cup (150g) self-raising flour; 1/3 cup (80ml) vegetable oil; 5 eggs, beaten lightly

Bacon and vegie loaf

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Serves 10

Prep

15M

Cook

45M

Total

Ingredients

100 gram short-cut bacon, trimmed, chopped finely

2 cup (200g) grated zucchini

1 cup (100g) grated carrot

1 cup (100g) grated cheese

1 cup (150g) self-raising flour

1/3 cup (80ml) vegetable oil

5 eggs, beaten lightly

Method

Preheat oven to 180°C (160°C fan-forced) Grease and line a 12cm x 22cm loaf tin.

Combine bacon, zucchini, carrot and cheese in a large bowl. Add flour; toss through vegetables. In a smaller bowl, whisk oil and eggs together; add to the dry ingredients. Stir to combine. Season with salt and pepper.

Pour mixture into loaf tin; spread evenly. Bake 45 minutes, or until golden and firm to the touch. Remove; allow to cool. Serve.

Suitable to freeze. Not suitable to microwave
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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