Zucchini Lunch Loaf

10 Mins Prep + 55 Mins Cooking

Makes 8 slices

686kjs (164 calories) per slice

Instructions

Step 1

Preheat oven to 180°C or 160°C fan-forced. Grease and line a small loaf tin with baking paper, allowing a 2cm overhang, and set aside.

Step 2

Place all of the ingredients into a large bowl and stir until well combined. Pour into prepared loaf tin. Cover with alfoil.

Step 3

Bake for 55 minutes, removing the alfoil for the last 10 minutes or until cooked and golden. Stand for 15 minutes then cut into slices. Serve warm or cool. Loaf will last 5 days in the fridge or freeze up to 3 months.

Ingredients

95g can tuna in spring water, drained, and flaked
3 eggs
1 cup reduced fat cheese, grated
½ cup low fat milk
1 cup self-raising flour
1 cup grated zucchini
3 shallots, finely sliced
1 cup baby spinach, finely chopped
½ tsp black pepper