Cheddar & Mixed Vegetable Loaf


(Updated 08/22/23)

Here's a superbly flavourful savoury loaf packed to the brim with a mix of nutritious veggies, cheddar cheese, olive oil and eggs. Ready within an hour, this baked vegetable loaf is a delicious main dish idea (we're talking breakfast, lunch and dinner!).

A thickly sliced cheddar and vegetable loaf topped with seeds.

This cheddar and mixed vegetable loaf is nutritious, hearty and oh so flavourful. It’s great to meal prep at the start of the week to enjoy on busier days – simply slice off a wedge or two, and reheat (or eat cold!).

As a nutritionist, I’m all about healthy dinner recipes. While the humble egg often stars on the menu at brekkie time, this egg loaf is great eaten any time of the day. At dinner, just plate up with a leafy side salad and I promise your tastebuds will be very happy🤙.

This recipe is vegetarian-friendly and can be made low-carb or gluten free too – as always, you do you.

Ingredients & Substitutions

  • Eggs. While not quite a frittata, this dish is a great way to use up a stash of eggs. Use the whole egg in this recipe.
  • Cheddar cheese. You can substitute in different hard yellow cheeses (e.g. colby or edam), but I do love the sharpness of mature cheddar here.
  • Vegetables like onion, courgette, carrot and dark leafy greens. For the latter, feel free to use whatever is lonely in the crisper – substitutions wise, this recipe is very forgiving.
  • Flour, your choice. Use almond meal, plain flour or a gluten-free blend. The loaf puffs up more if you use a flour or gf blend (my preference). If you want a low-carb or keto friendly loaf opt for almond meal.
  • Fresh herbs add vibrance and flavour. I like parsley, chives or basil.
  • Extra virgin olive oil. A great source of heart-healthy fats.
  • Seeds. Sprinkle pumpkin and sunflower seeds overtop for beautiful texture and colour.

No fresh herbs on hand? No problem! Swap in dried herbs. As dried herbs are more potent and concentrated than fresh, you’ll need less. Flavour with just a light sprinkle.

Kitchen Tips

Here are some kitchen tips to help your loaf-making flow:

  • Remove moisture from high-water content veggies. Boo to soggy loaves! To prevent excess moisture ruining the fun, put the grated carrot and courgette in the middle of an old tea towel, bring the corners together, twist the top and squeeze out water into a sink.
  • Use a standard size loaf tin. If veering off-course with a different shaped tin, keep in mind you may need to bake for a little more or less based on the size of your vessel. This isn’t a problem – just keep an eye on it.
  • Add grated cheese overtop before baking for an insanely tasty cheesy crust, that also keeps the seeds in place. Delicious and functional✌️.

Storage Suggestion

Once cooked, let cool to room temperature, place in a food-safe container and refrigerate for up to 5 days. You can slice into wedges before storing or keep it whole as is.

You can also freeze leftovers in an airtight container for a one month – it’ll be the gift that keeps on giving! To avoid needing a hand saw to hack a piece off, I recommend slicing before freezing (kidding on the first part, but not the second).

Thanks for reading! Looking for another egg-based meal idea? Try this roast vegetable and feta frittata🥚.

Cheddar & Mixed Vegetable Loaf

Prep Time: 20 minutes
Cook Time: 40 minutes


  • 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 or basil, finely sliced
  • 1 cup cheddar cheese, grated
  • ½ tsp salt
  • ¼ cup extra virgin olive oil
  • 5 eggs, beaten
  • 1 cup almond meal, self-raising flour or gluten-free self-raising flour


  • Sunflower or pumpkin seeds
  • ¼ cup grated cheese


  • Preheat the oven to 170 degrees celsius. Line a 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 squeeze out an excess moisture into the sink. Take your time to get out as much moisture as you can.
  • Into a large mixing bowl add brown onion, courgette, carrot, spinach or silverbeet, fresh herb, salt and cheese. Gently mix with a spatula.
  • In a seperate bowl mix together flour, oil and eggs. Pour over vegetable mixture and mix well.
  • Pour mixture into loaf tin. Sprinkle top with extra grated cheese and seeds.
  • Bake for 40 minutes, or until a skewer comes out clean when poked in the middle and the top is golden. Leave to cool for 10 minutes before slicing.


Storage instructions: Store leftovers in an airtight container in the fridge for up to 4 days.

Leave a Comment & Rate this Recipe

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

Recipe Rating


    • 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

    • Hi Rachita, yes you can! I recommend slicing first and freezing individual portions 🙂

      • 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.

  1. 5 stars
    Fabulous recipe. Easy to make, nutritious and tastes great. Added bonus if any left can be served cold or reheated in airfryer.

  2. 5 stars
    I want to make this next week for Thanksgiving dinner! I am invited as a guest and asked to bring a side. I would like to add red peppers! I will use almond flour. Question: I want to make this in muffin tins for individual portions. I have some ceramic heart-shaped muffin pans, which make heart-shaped muffins! But it is ceramic not metal. They are slightly large muffins but not extra large. Would you please advise on baking? Thank you this is exactly the recipe I’ve been looking for!

    • Hi Sally, that’s lovely to hear you’re considering this recipe for your thanksgiving dinner! <3 I haven't tried the loaf as muffins, but would think they could be a winner as muffins. Ceramic would be AOK to use and I would bake it at the same temperature, but just reduce the length of time to cook - how much shorter, I am not sure, so do keep an eye on it. It might be worthwhile lightly greasing the tin - the loaf has a decent amount of olive oil, but I'd hate for them to get stuck! For the best results, I'd recommend a test run to sense check the above - they make great breakfasts on-the-go 🙂 Thanks again xx