Savoury Courgette & Carrot Loaf
This savoury courgette and carrot loaf proves that cake doesn't have to be sweet. With freshly grated veg, Parmesan and a hint of nutmeg, you get a hearty dish in just 25 minutes of baking that pairs beautifully with a crisp salad. It's fuss-free and comes together even on a busy weeknight. Perfect for two who fancy something light yet satisfying.
Ingredients
- 2 courgettes, small
- 2 carrots, medium
- 1 onion, small
- 2 eggs
- 2 tbsp crème fraîche
- 50 g Parmesan, grated
- salt
- pepper
- nutmeg, freshly grated
- oil, for frying
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 2 Servings |
|---|---|---|
| Calories | 280 kcal | 560 kcal |
| Carbohydrates | 12 g | 24 g |
| Protein | 16 g | 32 g |
| Fat | 18 g | 36 g |
| Fibre | 3 g | 6 g |
| of which sugar | 7 g | 14 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Grate the courgettes. Peel the carrots and onion and grate them too.
- Heat a little oil in a pan and fry the grated veg for about 5 minutes, until most of the liquid has evaporated. Season with salt and pepper, then leave to cool.
- Mix the eggs, crème fraîche and grated Parmesan in a bowl. Season with salt, pepper and freshly grated nutmeg.
- Fold the cooled vegetables into the egg and Parmesan mixture and stir until evenly combined.
- Spoon the mixture into a small loaf tin and bake in a preheated oven at 200C (fan 180C) for about 25 minutes, until the top is golden brown and the loaf is cooked through.
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Nutrition facts per serving (estimate)
| Calories | 280 kcal |
|---|---|
| Carbohydrates | 12 g |
| Protein | 16 g |
| Fat | 18 g |
| Fibre | 3 g |
| of which sugar | 7 g |
Frequently asked questions
Can I freeze the courgette and carrot loaf?
Yes, the loaf freezes well once it has cooled completely. It's best to slice it into portions and wrap each piece in cling film.
Can I swap the Parmesan for another cheese?
You can easily use Pecorino or another strong hard cheese instead. Grated Gouda works too, though it gives a milder flavour.
What goes best with this savoury courgette and carrot loaf?
It's lovely with a fresh green salad or served alongside a yogurt dip.
Why does the loaf fall apart when I turn it out?
The loaf is quite light and delicate. Make sure it cools completely before turning it out, and line the tin with baking paper first to make it easier to release.
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