Cheddar & Vegetable Loaf

This superbly flavourful savoury loaf is packed to the brim with veggies and works just as wonderfully as a main dish (breakfast to dinner), as it does at snack time.

A thickly sliced cheddar and vegetable loaf topped with seeds.

I often make this loaf at the start of the week and bring a few slices to work; whether to enjoy as a main or snack. It’s great fuel for the internal fire, and will keep you going for hours thanks to its satiating trio of fibre, protein and fat-rich foods.

Ingredient-wise, it’s versatile and giving – add extra herbs, other greens or veggies you might have sitting in the bottom of the crisper. While you can sub in different hard yellow cheeses (e.g. colby or edam), I love the sharpness of a mature cheddar. While I’ve called this a loaf (it’s baked in a loaf tin!), its got more than a few eggs in it, so consider it on the path to being a frittata! Enjoy!

Seeded Veg and Cheddar Loaf



  • 1 brown onion, finely diced
  • 1 courgette, grated
  • 1 carrot, grated
  • A big handful of spinach or silverbeet, shredded
  • Small handful of fresh herbs e.g. parsley, chives, basil, finely sliced or chopped
  • 1 cup cheddar cheese, grated
  • ½ tsp salt
  • ¼ cup extra virgin olive oil
  • 5 eggs, beaten
  • 1 cup almond meal or plain flour or gluten-free flour
  • Sunflower, pumpkin seeds and extra cheese, to garnish


  • Preheat the oven to 170 degrees celsius. Line a small loaf tin with baking paper.
  • Using an old dry tea towel (you might get a little carrot juice on it!), put the grated carrot and courgette in the middle of the tea towel, bring the corners together, twist and then squeeze out an excess moisture from carrots and zucchini through the tea towel into the sink. Take your time to get out as much moisture as you can.
  • Into a large bowl add the brown onion, courgette, carrot, spinach or silverbeet, fresh herb, salt and cheese. Gently mix with a spatula.
  • Mix together the almond meal, oil and eggs. Pour over veggie mixture and mix well.
  • Pour mixture into loaf tin. Sprinkle top with extra grated cheese and seeds.
  • Bake for 35-40 minutes, or until a skewer comes out clean when you poke it in the middle.


Storage instructions: Store leftovers in an airtight container in the fridge for up to 4 days.
Cheese substitutes: You can swap cheddar cheese for edam or colby. I love the sharpness of the cheddar or tasty. 

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If you enjoyed this dish, please consider giving it a star rating when you post a comment. Star ratings help others discover my recipes online (and your reviews make my day! 🙂 ). Happy cooking and baking. Danijela x

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Recipe Rating


    • Hi Rachita, I haven’t tried freezing it but generally you can freeze frittata’s AOK, and this is pretty much that! x

      • 5 stars
        This was amazing!
        Lots of flavour and again like a lot of these recipes, very easy to make.
        I have made this a couple times now on a Sunday as a easy snack or breakfast during the week.

    • Hi Sarah,
      I havn’t made this one without cheese before so I couldn’t say for sure, but you could try subbing it out and adding an extra veggie or two to the mix instead. Also there are some health shops that stock dairy-free "cheeses", which could be used as a replacement x