Herby courgette, sweet corn and cheddar loaf cake
Can you feel summer coming to an end? While I love the cosiness that autumn brings, I’m not quite ready to abandon my favourite summer vegetables just yet. This savoury loaf cake pairs courgette and sweet corn with delicious herbs and cheese for full on flavour that is fresh enough for summer but warming enough for autumn too. I love having this loaf served warm with some salted butter – give it a try!
Ingredients
- 75 grams melted butter
- 225 grams self raising flour
- 1/2 tsp salt
- 1 tsp paprika
- 10 grams chives, roughly chopped
- 10 grams dill, roughly chopped
- 3 large eggs
- 75 grams shredded cheddar
- 100 grams sweetcorn
- 125 grams courgette, grated and excess moisture squeezed out
Instructions
- Preheat oven to 180c/160 fan. Grease or line a 900g/2lb. loaf tin.
- Combine all of the dry ingredients together in a bowl including the herbs. Whisk together the melted butter, eggs, and cheddar in a separate bowl before slowly adding the wet ingredients into the dry ones.
- Slowly fold in the courgette and sweet corn before tipping the mixture out into your loaf tin.
- Cook for 45-50 mins until you can insert a skewer or toothpick in the centre and it comes out clean. Allow to cool slightly before cutting.