In an effort to keep breakfast varied and still quick I made this Zucchini and Feta Cornmeal Loaf to enjoy. It is a great savoury breakfast option that you can make at the start of the week and enjoy throughout the following days.
While the zucchini doesn’t add much flavour the feta is really the start of the loaf as it salty creamy flavours spreads through the loaf and blend perfectly with the also rather bland cornmeal (polenta).
You can enjoy it cold or I like to toast it and spread with some cream cheese for an added dairy and protein boost in the morning.
So if you are struggling to eat breakfast or have a balanced breakfast give this zucchini and feta cornmeal loaf a try, you won’t be disappointed.
1 Cup Milk
4 Tbs Sunflower Oil
2 Tsp Salt
1 Medium Zucchini, sliced in circles
1 Cup Polenta (cornmeal)
1 Cup Self Raising Flour
LETS PUT IT ALL TOGETHER
1. Place the egg, milk, oil and salt into a bowl and whisk to combine.
2. Add the remaining ingredients (reserve 5 zucchini slices and 1/4 of the feta to add on top), mix to combine.
3. Pour into a lined 20cm loaf tin and place the reserved zucchini and feta on top. Place into preheated 180 degree Celsius oven and bake for 30-40 minutes or until it bounces back when touched.
Enjoy straight from the oven or toasted and spread with cream cheese.
Store in an airtight container in the fridge for up to 5 days.