This is a twist on the traditional Turkish zucchini cake, it is high in protein, low in calories and flavoured with healthy herbs. Use up your vegetables for this tasty savoury dish.

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Yields4 Servings
 250 g grated zucchini ( let the zucchini settle on paper towels to drain excess moisture for 10 minutes, squeeze it a little more to get out the rest of the moisture and then use it)
 ¼ cup chives (finely chopped)
 ½ tsp garlic powder
 ¼ cup fresh dill (chopped)
 1 tsp coriander powder
 1 tsp baking powder
 60 g white flour
 120 g feta cheese crumbled (or vegan feta)
 3 eggs or ORGRAN ® vegan easy egg made to specification
 25 ml extra virgin olive oil
 salt and pepper to taste
1

Preheat the oven to 180C fan forced

2

Grease and line a baking loaf tin with baking paper. In a large bowl mix the chives, zucchini, baking powder, flour, crumbled feta, olive oil, coriander powder, dill herb, and garlic powder and mix thoroughly. Whisk eggs (or egg substitute) and combine evenly with the mixture.

3

Place in the loaf tin and bake for 30 minutes.

4

Remove from oven to check if there is still some moisture in the middle of the loaf by pressing down on the loaf.

5

Return to oven for a further 23-27 minutes or until the mixture is set.

6

Let the loaf stand in the pan for 10 minutes before serving.

7

Serve with lemon wedges, extra dill and mint, Turkish bread and yogurt if desired.

Top Tip:

  • Serve with lemon wedges, extra dill and mint, Turkish bread and yogurt if desired.

If you have been diagnosed with bowel cancer or are undergoing treatment, consult your doctor or dietitian for specific advice before making changes to your diet.

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Ingredients

 250 g grated zucchini ( let the zucchini settle on paper towels to drain excess moisture for 10 minutes, squeeze it a little more to get out the rest of the moisture and then use it)
 ¼ cup chives (finely chopped)
 ½ tsp garlic powder
 ¼ cup fresh dill (chopped)
 1 tsp coriander powder
 1 tsp baking powder
 60 g white flour
 120 g feta cheese crumbled (or vegan feta)
 3 eggs or ORGRAN ® vegan easy egg made to specification
 25 ml extra virgin olive oil
 salt and pepper to taste

Directions

1

Preheat the oven to 180C fan forced

2

Grease and line a baking loaf tin with baking paper. In a large bowl mix the chives, zucchini, baking powder, flour, crumbled feta, olive oil, coriander powder, dill herb, and garlic powder and mix thoroughly. Whisk eggs (or egg substitute) and combine evenly with the mixture.

3

Place in the loaf tin and bake for 30 minutes.

4

Remove from oven to check if there is still some moisture in the middle of the loaf by pressing down on the loaf.

5

Return to oven for a further 23-27 minutes or until the mixture is set.

6

Let the loaf stand in the pan for 10 minutes before serving.

7

Serve with lemon wedges, extra dill and mint, Turkish bread and yogurt if desired.

Turkish Bake