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Zucchini, Carrot & Feta Loaf

True Protein Blogger 1 by Megan Eichinger | @megan.eichinger 12 May 2021

This savoury veggie loaf makes a scrumptious base to any meal. Just top with avocado, tomatoes and a squeeze of lemon and you'll be transported straight to flavour heaven...

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Serves 8

 

Calories per serve 195

Protein 10.8g

Carbs 20.9g

Fat 7.6g

 

Ingredients

 

1 scoop (30g) True WPI 90 Natural

1 tsp baking powder

100g wholemeal flour

Pinch of pink salt

½ tsp cumin

2 carrots (130g)

1 zucchini (215g)

100g feta

100g light ricotta

1 Tbsp dried mint

1 egg

1 Tbsp olive oil

1/2 cup milk


Method

 

  1. Preheat oven to 170 degrees fan forced.

  2. Grate the zucchini and carrot and remove excess liquid with paper towel.

  3. Mix the wet ingredients in one bowl, and in separate bowl mix the dry ingredients. 

  4. Then stir the dry ingredients into the wet ingredients until combined. 

  5. Spray silicon baking tin with oil and pour in mixture.

  6. Bake in the oven for approximately 40 minutes.

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IMPORTANT INFORMATION: all content provided here is of a general nature only and is not a substitute for individualised professional medical advice, diagnosis or treatment and reliance should not be placed on it. For personalised medical or nutrition advice, please make an appointment with your doctor, dietitian or qualified health care professional.