Savory Vegetable Loaf Cake Recipe

Happy new year!

My jeans are really tight with all the lasagne, panettoni, nougat, chocolate and glasses of Prosecco I have been scoffing during these last festivities…this year it has really been non-stop eating. I spent new year’s eve in Italy and I had a big “cenone” or a big dinner where you eat all night non-stop… it was FANTASTIC! We ate and danced until 3 am and some people waited till 5 am to have breakfast with brioche and cappuccino at a bar but I could not do that I felt too full. Years ago when I was younger I used to manage that.

Still, I loved the evening and I feel really happy and that what’s counts! I think I needed to let my hair down as they say.

My first recipe for 2016 is this easy vegetable loaf which is super tasty, light and nutritious. You can take this at work with you and have it maybe with salad or tomatoes. Perfect to slice and take away and you can serve it cold too.

I am now thinking of some light and healthy recipes for the following weeks. I believe in shedding the extra weight slowly and naturally to make sure you don’t put all the weight back on again.

It is a New Year and a new ME.

  • Prep Time : 25 minutes
  • Cook Time : 50 minutes


  • self raising flour – 200 g – 2 cups
  • milk – 100 ml – 3 ½ fluid oz
  • olive oil – 3 tbsp
  • grated Parmesan cheese – 4 tbsp
  • zucchini – 2
  • carrots – 2
  • peppers – 3
  • peas – 100 g – 1 cup
  • dried oregano – to sprinkle
  • eggs – 3
  • salt and pepper


Cook the peas in boiling water until soft then drain (or you can steam them). Wash and thinly slice the vegetables, put them on a baking tray covered with parchment paper, sprinkle with salt and pepper, oregano and drizzle generously with olive oil. Mix well and cook for 12 minutes at 200C or 400F.

In a bowl mix the eggs, the oil, parmesan, salt and pepper and the milk. Add the sifted flour and mix well.

Take the vegetables out of the oven and add them to the mixture. Mix well. Leave some aside for decoration. Add a little extra flour if the mixture seems very runny.

Grease and flour a loaf tin measuring approx 11 x 21 cm or 4 x 8 inch and pour the mixture on it.

Put the remaining vegetables on top, drizzle with olive oil and cook at 180C or 350F for about 50 minutes. If you find that the vegetables on top are cooking too quickly cover the tin with tinfoil and continue cooking.

As the vegetables release lots of moisture, after cooking your loaf, I would suggest leaving your cake in a little longer with the oven switched off and the door left ajar.


16 thoughts on “Savory Vegetable Loaf Cake Recipe

  1. What a great dish, colourful and delicious and perfect for veggie guests. I’m so glad you spent capodanno in Italy, dancing the night away; here it’s very similar, the cenone, toasting with prosecco or champers at midnight, throwing jugs of water and other stuff out of the window then partying until it’s time for (wait for it) an English Breakfast! New Year’s Day lunch follows (gulp!) – please bring back light recipes!


  2. I understand the issue of tighter jeans after the holidays, Alida! I am trying to lose the weight that I gained for the entire year! I want to eat more vegetables and this beautiful savory loaf cake is perfect! So beautiful to look at too! I wish you a most happy new year in 2016!


  3. Yum! This looks so healthy and lovely. Gotta love all those veggies. Also, your New Years Eve in Italy sounds AMAZING! That’s so great that you had so much fun and enjoyed the night 🙂 Happy 2016!


  4. I made this and followed all the 8nstructions including leaving it for a bit with the oven door open. It looked nice when it came out but inside it was just a sloppy mess. I put it back in the oven for another 20 moms and it’s was still the same. In the end it had another hour in the oven and it was still awful. What a disappointment.


    1. Hi Natalie, I am sorry this didn’t work for you. I think there was too much moisture in it. When I made it it worked fine for me but sometimes different flours can give different results so if the consistency seems very runny it is always a good idea to add a little more flour. Thank you for your feedback.


  5. Maybe I would leave the zucchini out. I noticed everything I make with zucchini gets watery and no way to avoid that. I don’t know how it can have so much liquid. Maybe replacing zucchini with broccoli or cauliflower would generate less liquid. I did not make it yet, but I will. Thanks for sharing.


    1. One tip is to slice them and mix them with a little salt and let them rest for a bit. Then you can remove some of their liquid by squeezing them.


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