Savoury Loaf

Bacon, Cheddar & Zucchini Loaf

Refined Sugar-Free | Made with Spelt Flour | Great for lunchboxes or toddler snacks

Ingredients:

• 1 medium zucchini, grated (about 1 cup packed)

• 3–4 shortcut bacon rashers, finely chopped

• 1 cup grated cheddar cheese

• 4 eggs

• ½ cup milk of choice (full cream works best)

• 1 ½ cups spelt self-raising flour
  (or plain spelt flour + 1½ tsp baking powder)

• 1 tsp garlic powder and 1 tsp onion powder (optional)

• Salt + pepper to taste

• 2 tbsp chopped chives or parsley (optional)

Instructions:

1. Preheat oven to 180°C (160°C fan-forced). Line a loaf tin with baking paper.

2. Grate zucchini and squeeze out excess moisture using a clean tea towel.

3. In a large bowl, whisk eggs and milk together.

4. Stir in zucchini, bacon, cheese, and herbs.

5. Add flour, garlic & onion powder, salt, and pepper. Fold until just combined.

6. Pour into the tin and smooth the top.

7. Bake for 40–50 minutes, or until golden and a skewer inserted comes out clean.

8. Cool in the tin for 10 minutes before turning out.

Notes & Tips:

• Spelt flour adds a lovely nutty flavour and is a gentler option for sensitive tummies.

• You can swap bacon for cooked shredded chicken or even roasted capsicum for a vegetarian version.

• Sneak in more veggies like corn, spinach, or grated carrot if you like.

• Freezer-friendly and great cold or toasted with butter.