Light, savory, and full of seasonal flavor—this vegetable egg loaf is made with zucchini, squash, and carrots, all layered in a custard-like base. A fresh, beautiful alternative to quiche or frittata that’s easy to slice and serve.
Vegetable Loaf Cake
Think “loaf cake” and you probably imagine something sweet—this savory version flips expectations on its head.
If you’ve never had a vegetable loaf, think of it as the savory cousin to a tea cake—only instead of sugar and spice, it’s filled with tender summer vegetables, fresh herbs, and a delicate, custard-like base. It’s light yet satisfying, rustic but elegant, and incredibly versatile.
This gluten-free savory vegetable loaf comes together with zucchini, squash, and carrots, gently sautéed and baked into a sliceable terrine that’s equally at home on a brunch table, served as a light lunch, or packed into a picnic basket.
What Is a Vegetable Loaf?
Unlike traditional sweet loaf cakes, a vegetable egg loaf is more like a cross between a terrine and a frittata. Layers of thinly sliced summer squash, zucchini, and carrots are gently cooked, then suspended in an egg custard make with a bit of coconut flour for effortless slicing. Think vegetable-forward, custardy, and infinitely satisfying.
💛 Why You’ll Love This Vegetable Egg Loaf
- Unexpected & Delightful – Add something different to your breakfast or brunch table.
- Versatile – Enjoy it hot, warm, chilled, or sliced on-the-go.
- Elegant & Rustic – Perfect for gatherings, brunch spreads, or simply elevating weekday meals.
🛒 Ingredients for the Best Vegetable Loaf
- Carrots, peeled and thinly sliced - Adds sweetness, color, and structure—uniform slicing ensures even cooking.
- Zucchini and Summer Squash, thinly sliced – Cooks quickly and adds tender texture.
- Butter or coconut oil - Choose classic (butter) or dairy-free (coconut oil).
- Garlic cloves - Subtle aromatic base.
- Fine sea salt and ground black pepper- Enhances all the flavors.
- Eggs - Custard binder for the loaf.
- Plain unsweetened yogurt or kefir - Kefir adds extra tang; use coconut yogurt for dairy-free alternative.
- Coconut flour - Creates loaf structure and absorbs moisture.
- Baking powder - Aids lightness and rise.
- Fresh basil leaves - Bright, herbal freshness to complement vegetables.
👩🍳 How to Make a Vegetable Loaf (Step-by-Step Instructions)
- Preheat & Prep – Heat oven to 350 °F (175 °C); line a loaf pan with parchment.
- Cook the Veggies – In a sauté pan, melt butter or coconut oil. Add garlic, then sliced vegetables, salt, and pepper. Cook gently for 8–10 minutes until softened.
- Mix Custard – In a large bowl, whisk together eggs, yogurt or kefir, coconut flour, baking powder, and chopped basil until smooth.
- Combine – Fold the cooked vegetables into the custard mixture.
- Bake – Pour into the prepared pan and bake for 40–45 minutes, until the top is lightly golden and the center is set. Cool in pan for 10 minutes then lift loaf from pan and let cool.
- Serve – Slice, and enjoy warm, at room temp, or chilled.
🌱 Tips, Swaps & Egg Loaf Variations
- Prevent Soggy Slices – Let it cool fully before slicing for clean, elegant portions.
- Vegetable Swaps – Use thinly sliced peppers or spinach for variety.
- Dairy-Free Option – Use coconut oil and coconut yogurt instead of butter and kefir.
- Herb Variations – Try parsley, chives, or thyme for different notes.
- Add Texture – Top with toasted pine nuts for crunch.
📝 Final Thoughts on Making an Egg Loaf
This savory vegetable egg loaf is a uniquely satisfying dish— hearty enough for lunch, elegant enough for brunch, and convenient enough for meal prep.
Whether you’re planning a weekend brunch, prepping for the week ahead, or just looking for something different to make, this vegetable loaf delivers on every level—simple to make, beautiful to serve, and satisfying to eat.
Have a different veggie combo you love? Let me know in the comments—or better yet, tag @gourmandeinthekitchen when you share your version—I’d love to see how you customize it!
Vegetable Loaf Cake
A colorful and satisfying vegetable loaf that combines tender slices of summer vegetables with herbs and a delicate egg base. Great for entertaining or everyday meals—slice it warm or serve it cold.
Ingredients
- 4 medium carrots, peeled
- 2 medium zucchini
- 2 medium yellow summer squash
- 2 Tablespoons butter or coconut oil for dairy-free
- 1 large or two small garlic cloves, finely minced or grate
- ½ teaspoon sea salt (divided use)
- ⅛th teaspoon ground pepper
- 6 large eggs
- ¼ cup/60ml plain unsweetened yogurt, kefir or use coconut yogurt for a dairy-free alternative.
- ¼ cup/28g coconut flour
- ½ teaspoon grain-free baking powder
- 1 small handful of fresh basil leaves, chopped (about 2 to 3 Tablespoons)
Instructions
- Preheat oven to 350 degrees F. Line an 8 cup, loaf pan with parchment paper and set aside.
- Cut the carrots, zucchini and summer squash in half lengthwise and then into thin slices on a mandolin or with the slicing blade on a food processor.
- In a large skillet or sauté pan heat butter or coconut oil. Add the garlic and stir until fragrant then add the sliced vegetables and season with ¼ tsp of salt and all the pepper.
- Cook over medium-low heat, stirring occasionally, until softened, about 8 to 10 minutes.
- Meanwhile, in a small bowl , sift together coconut flour, remaining ¼ tsp of salt and baking powder, set aside. In a large bowl whisk together eggs, yogurt (or kefir) and whisk in flour mixture until fully incorporated and slightly thickened.
- Fold in the cooked vegetables and basil. Scrape mixture into prepared pan.
- Bake until light golden brown on top and set in the center, about 40-45 minutes. Remove cake from oven and let cool in pan 10 minutes.
- Remove from pan, let cool fully and serve warm or serve at room temperature. Store leftovers in an airtight container in the fridge for up to 3 days.
Notes
Dietary Notes:
Gluten-Free, Grain-Free, Paleo, Vegetarian, Dairy-Free Option
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 108Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 100mgSodium: 258mgCarbohydrates: 8gFiber: 2gSugar: 3gProtein: 5g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Rachel says
Can I substitute another flour for the coconut flour? Something like a gluten free rice flour or sorghum or amaranth?
Sylvie says
No the coconut flour is necessary here to absorb the excess liquid which those other flours won't.
Katerina says
Could I use regular coconut milk or does it have to be coconut cream?
Sylvie says
Regular coconut milk is good, add a teaspoon of lemon juice to it if you are using that instead of the kefir. Hope that helps!
Priscila says
Hello.
I just made this cake but with some changes. I used 1/2 cup coconut flour and 1/2 cup corn starch. I used only 4 eggs and 1 cup of milk. I also used 1 teaspoon of baking powder. Maide the filling with carrots, pumpkin, mince meat, pepperoni and spices. It was delicious !!! Thank a lot.
Sylvie says
Fantastic, glad to hear that!
Terri says
I am planning an 80th Birthday party for my Mother the first week of October. This is a nice event, more like a church reception with finger foods only. I think this dish would be perfect and different, but my idea is to slice thinly and use a music note cookie cutter for cutouts.. In looking at the height of the slice, it does not look like I would get more than one cutout from each slice which is not enough yield. 50 people are invited. Can you advise if this can be doubled and baked in some type of vessel that would allow me a high yield? The thickness of the slice does not matter. The cookie cutter is about 4-5 inches tall and 2 inches wide. Thanks for your help on this! The recipe really does sound delicious.
Sylvie says
Hi Terri, Yes the recipe can be doubled but you would have to split it and bake in two loaf pans. However I don't think this particular loaf will lend itself well to being cut out with a cookie cutter since it's more of a frittata-like texture and therefore a bit moist.
Emma B. says
Does this freeze well? I was thinking it would make a great breakfast back-up to have 🙂
Sylvie says
No, freezing it would change the texture but you can make it ahead of time and keep it in the fridge for the week.
Heather Brandt says
Could I use baking soda instead of baking powder? We are on gaps diet.
Sylvie says
Hi Heather,
You could omit it altogether if you'd like, it just makes the loaf a little lighter but isn't essential since the eggs offer structure and lift. Your loaf may just not rise quite as much. Hope that helps!
J. @ italiafornian.com says
This was delicious! Thank you for sharing! I was out of coconut flour and substituted whole wheat flour instead (I put a little more than 1/4 cup in). I look forward to trying it with coconut flour next time.
Sylvie says
I'm glad you liked it!
Melissa French, The More With Less Mom says
Hi! I linked to this recipe in my June Real Food Monthly Meal Plan article. This looks like comfort food and veg all rolled into one. Thanks for posting!
Sarah says
I made this with a few modifications and my husband and I loved it. I halved the recipe (since it was for two). Greased and floured the small round casserole I used since I don't have parchment paper. I probably didn't need to flour it. (Because of the pan, maybe, I baked it a bit longer until it got nicely browned). I didn't have coconut flour so I used all purpose, same amount as specified in the recipe, no problem. Didn't have fresh basil so I used the fresh dill and fresh mint I had on hand. Looked beautiful, smelled and tasted fabulous. Served with chicken, mashed sweet potatoes and Israeli salad (cucumbers, tomatoes, peppers, parsley, lemon juice & olive oil).
Yasemin says
This was delicious! Any suggestions on how I can make this more of a loaf and less like a quiche? Less egg and more flour (almond maybe)?
Thanks!
Sylvie says
Yasemin, I would increase the coconut flour and coconut milk and reduce the eggs for a more cake-like consistency.
Yasemin says
Thanks so much, I'll try it!