Enjoyable Asparagus, zucchini and goats cheese loaf Recipe

Bake something special with this delicious Asparagus, Zucchini & Goat’s Cheese Loaf.
Asparagus, zucchini and goats cheese loaf
Prep Time : 0:20 | Cook Time : 1:05 | Total Time : 1:25 | Serving : 8 person.


  • 1 bunch asparagus, trimmed

  • 3 zucchini, coarsely grated

  • 1 onion, finely chopped

  • 1 cup self-raising flour

  • 5 eggs, lightly beaten

  • 1/2 cup grated Coles Brand Australian tasty cheddar

  • 1/3 cup frozen peas

  • 1/4 cup olive oil

  • 1/4 cup chopped mint leaves

  • 2 tablespoons chopped flat-leaf parsley

  • 120g goat’s cheese, broken into pieces


  • Step 1

    Preheat oven to 200C or 180C fan. Grease a 21.5cm x 8cm (base measurement) loaf tin. Line the base and 2 long sides with baking paper, allowing the sides to overhang.

  • Step 2

    Cook the asparagus in a saucepan of boiling salted water for 1 min or until bright green. Refresh in iced water, then drain and pat dry with paper towel. Cut a 6cm length from the top of each spear and reserve. Cut the remaining asparagus into 2cm slices.

  • Step 3

    Combine zucchini, onion, flour, eggs, cheddar, peas, oil, herbs, sliced asparagus and half the goat’s cheese in a large bowl and season to taste. Spoon into the prepared tin. Decorate with the remaining goat’s cheese and reserved asparagus spears. Bake for 1 hr or until a skewer inserted in the centre comes out clean. Cool in the tin.

User Review
0 (0 votes)