Enjoy a quick, satisfying breakfast all week with this Zucchini and Feta Cornmeal Loaf. It’s a savory, make-ahead option that pairs the creamy, salty tang of feta with the slightly nutty texture of cornmeal (polenta). The zucchini adds moisture and a subtle freshness, while the feta brings the loaf to life. Serve it warm from the oven or toasted with cream cheese for an extra protein boost.
INGREDIENTS
1 egg
1 cup milk
4 tbsp sunflower oil
2 tsp salt
1 medium zucchini, sliced into rounds (reserve 5 slices for the top)
1 cup polenta (cornmeal)
1 cup self-raising flour
100 g feta (reserve about 1/4 for the top)
METHOD
1. Preheat the oven to 180°C and line a 20 cm loaf tin.
2. In a bowl, whisk the egg, milk, oil and salt until combined.
3. Stir in the polenta, self-raising flour, chopped zucchini (keep 5 slices aside) and crumbled feta, reserving a small portion of feta for the top. Mix until just combined.
4. Pour the batter into the prepared loaf tin. Arrange the reserved zucchini slices and the remaining feta on top.
5. Bake for 30–40 minutes, or until the loaf springs back when gently touched and a skewer inserted into the centre comes out clean.
Allow the loaf to cool slightly before slicing. It can be eaten warm, or toasted and spread with cream cheese for added richness. Store leftovers in an airtight container in the refrigerator for up to five days—slice and reheat as needed.
Tips:
- Grate the zucchini instead of slicing if you prefer a loaf with more even moisture distribution.
- For extra flavour, add a handful of chopped fresh herbs such as dill, parsley or chives.
- If you don’t have self-raising flour, substitute plain flour plus 1½ tsp baking powder.
This loaf makes a convenient, tasty breakfast or snack that keeps well and reheats beautifully. Try it this week for a simple, flavourful way to start your day.