Vegetable Loaf Cake

This vegetable loaf is a savory, egg-based loaf made with ribbons of zucchini, summer squash and carrots layered in a light custard and baked in a loaf pan until firm enough to slice. The texture is similar to a frittata, but this loaf cake has more structure, allowing it to be cut into neat slices.

4 medium carrots, peeled
2 medium zucchini
2 medium yellow summer squash
2 Tbsp. butter or coconut oil
1 large or two small cloves garlic, finely minced or grated
½ tsp. sea salt, divided
⅛ tsp. black pepper, freshly ground
6 large eggs
¼ cup plain unsweetened yogurt (60 mL)
¼ cup coconut flour (28 g)
½ tsp. baking powder
1 small handful fresh basil leaves, chopped (~ 2-3 Tbsp.)

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Line an 8 cup, loaf pan with parchment paper and set aside.

Cut the carrots, zucchini and summer squash in half lengthwise and then into thin slices on a mandolin or with the slicing blade on a food processor.

In a large skillet or sauté pan heat butter or coconut oil. Add the garlic and stir until fragrant then add the sliced vegetables and season with ¼ tsp of salt and all the pepper.

Cook over medium-low heat, stirring occasionally, until softened, about 8 to 10 minutes.

Meanwhile, in a small bowl , sift together coconut flour, remaining ¼ tsp of salt and baking powder, set aside. In a large bowl whisk together eggs, yogurt (or kefir) and whisk in flour mixture until fully incorporated and slightly thickened.

Fold in the cooked vegetables and basil. Scrape mixture into prepared pan.

Bake until light golden brown on top and set in the center, about 40-45 minutes. Remove cake from oven and let cool in pan 10 minutes.

Remove from pan, let cool fully and serve warm or serve at room temperature. Store leftovers in an airtight container in the fridge for up to 3 days.

Cook's Notes:

Frequently Asked Questions:

• Can I use different vegetables? You can, but keep their moisture content and cooking time in mind. Vegetables that release quite a bit of water should be cooked before being added to the loaf.
• How do I get clean slices of vegetable loaf? Let the loaf cool before slicing. The coconut flour gives the loaf structure, and allowing it to cool gives the egg mixture time to finish setting, making it easier to cut into neat slices.
• Can I make vegetable loaf ahead of time? Yes. The loaf can be made ahead and refrigerated. It also becomes easier to slice once it has cooled and set.