Make this loaf at the end of the week with all your leftover vegetables, it makes a very satisfying breakfast or lunch.
- 1 cup white flour
- 1 cup whole-wheat flour
- 1 tsp. salt
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 2 eggs
- 1/3 cup milk
- 1/3 cup olive oil
- 1 1/2 cups grated or diced vegetables such as zucchini, carrots, celery, spinach, peppers etc. Whatever you have in your fridge or garden.
- 1-3 tbsp. chopped fresh dill, parsley or fennel fronds
Preheat your oven to 180 C and oil a standard loaf tin.
In a large bowl, combine dry ingredients. In a separate bowl, beat together eggs, milk and oil. Combine wet ingredients, dry ingredients, and herbs, carrots, celery and walnuts, until just moistened.
Fill loaf pan and let sit for 10 minutes or so before baking.
Bake for 1 hour, or until a toothpick inserted comes out clean. Cool briefly, then turn out of the tin to cool further.
Served topped with butter, avocado, sliced tomatoes or your favourite toppings.