An egg-based vegetable loaf with layers of zucchini, summer squash and carrots.
Vegetable Loaf
This vegetable loaf is a savory, egg-based loaf made with ribbons of zucchini, summer squash and carrots layered in a light custard and baked in a loaf pan until firm enough to slice.
The texture is similar to a frittata, but this loaf cake has more structure, allowing it to be cut into neat slices.
What Is a Vegetable Loaf?
Vegetable loaf can mean different things. Some versions use lentils, beans or grains to create a dense, hearty loaf, while others use eggs to bind vegetables together.
This is an egg-based vegetable loaf. The vegetables are briefly cooked then layered in a loaf pan with a mixture of eggs, coconut flour, kefir or yogurt, and fresh herbs. The coconut flour absorbs some of the moisture from the vegetables and gives the egg mixture enough structure to hold everything together once baked.
The result is lighter than a traditional lentil or grain-based vegetable loaf, with a texture similar to a frittata but firm enough to slice.
Ingredients
Vegetables
Thinly sliced zucchini, summer squash and carrots form the layers of the loaf. Briefly cooking them before assembling helps soften the vegetables and reduces some of their excess moisture.
Eggs
Eggs form the base of the mixture and bind the vegetables together as the loaf bakes.
Coconut Flour
Coconut flour gives the loaf structure and helps absorb some of the liquid released by the vegetables as they cook. It's an important part of what makes this firmer and more sliceable than a traditional frittata.
Kefir or Yogurt
Kefir adds a little tang to the egg mixture, but plain yogurt can be used instead. For a dairy-free version, use a plain dairy-free yogurt or coconut cream.
Fresh Basil
Fresh basil adds a bright, herbal note to the egg mixture and complements the vegetables. Substitute parsley if desired.
How to Make Vegetable Loaf
1. Cook the vegetables
Thinly slice the zucchini, summer squash and carrots. Briefly cook them in butter and garlic until they begin to soften.
You don't want the vegetables completely tender at this stage since they'll continue cooking in the oven. Cooking them first just helps remove some of their excess moisture.
2. Make the egg mixture
While the vegetables are cooking, whisk together the eggs, kefir or yogurt, coconut flour and fresh basil. Season to taste.
3. Assemble the loaf
Combine the vegetables and egg mixture and pour into a loaf pan, pouring the egg mixture over the slices as you go so it fills the spaces between the vegetables.
4. Bake
Bake until the center is set and the loaf is firm enough to slice. Let it cool before cutting so it has time to finish setting.
Tips for the Best Vegetable Loaf
- Slice the vegetables thinly. Thin slices cook more evenly and make the finished loaf easier to cut.
- Cook the vegetables first. Zucchini and summer squash contain a lot of water. Briefly cooking them before assembling the loaf helps reduce excess moisture.
- Let the loaf cool before slicing. The loaf will be softer straight from the oven and becomes easier to slice as it cools and sets.
How to Serve Vegetable Loaf
This vegetable loaf can be served warm, at room temperature or chilled.
Make-Ahead and Storage
The vegetable loaf can be made ahead and refrigerated. Allow it to cool completely before covering and storing it in the refrigerator.
It can be served cold or brought back to room temperature before serving.
Frequently Asked Questions
Can I use different vegetables?
You can, but keep their moisture content and cooking time in mind. Vegetables that release quite a bit of water should be cooked before being added to the loaf.
How do I get clean slices of vegetable loaf?
Let the loaf cool before slicing. The coconut flour gives the loaf structure, and allowing it to cool gives the egg mixture time to finish setting, making it easier to cut into neat slices.
Can I make vegetable loaf ahead of time?
Yes. The loaf can be made ahead and refrigerated. It also becomes easier to slice once it has cooled and set.
Final Thoughts
Serve a few slices with some salad greens on the side or pack it up for a picnic. Make one for lunch or dinner today and wrap up the leftovers for breakfast tomorrow. Enjoy!
Explore more gluten free brunch recipes for a complete brunch menu.
More Egg Recipes
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
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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.
M damo says
This is a wonderful recipe! I made half the quantities and substituted with butternut squash. It looked beautiful and tasted amazing! Definitely one we'll make again.
Sylvie says
I'm glad to hear that!
Kulsum says
This is such a great way of using whatever is in the fridge! They look pretty sturdy, which I wouldn't have thought possible with coconut flour.
Gabi says
Wow this look beautiful! I love baking with eggs and coconut flour...so simple.
Gabi
Annelieke says
Love this recipe. Only 1 problem for me. I've never seen yellow summer squash here. Can I substitute it for something else?
Sylvie says
Yes you can just substitute an equal amount of zucchini if you can't find summer squash.
Angela says
This looks amazing. I'm wondering what a serving size would be though.
Sylvie says
This recipe makes one loaf which I think would be 8 to 12 slices depending on how thick you slice them. I'd say about two slices would be a serving if you were serving it with a side.
Millie says
I saw this recipe yesterday and plan on making it tonight...it looks so good and satisfying!
Shaina says
This is the answer to all of my summer squash abundance that I continue to deal with. A few late weeks of warm air sent them into overdrive once more, and I love that these pack for lunches so easily.
gktraina says
I made this over the weekend and not only is it beautiful, it full of flavor! There is a hint of coconut but it doesn't over power the vegetables. I thin sliced it and served it at room temperature.
Thank you for this wonderful recipe!