Bake something special with this delicious Asparagus, Zucchini & Goat's Cheese Loaf.


  • 1 bunch asparagus, trimmed
  • 3 zucchini, coarsely grated
  • 1 onion, finely chopped
  • 1 cup self-raising flour
  • 5 eggs, lightly beaten
  • 1/2 cup grated Australian tasty cheddar
  • 1/3 cup frozen peas
  • 1/4 cup olive oil
  • 1/4 cup chopped mint leaves
  • 2 tablespoons chopped flat-leaf parsley
  • 120g goat's cheese, broken into pieces


  1. Preheat oven to 200C or 180C fan. Grease a 21.5cm x 8cm (base measurement) loaf tin. Line the base and 2 long sides with baking paper, allowing the sides to overhang.
  2. Cook the asparagus in a saucepan of boiling salted water for 1 min or until bright green. Refresh in iced water, then drain and pat dry with paper towel. Cut a 6cm length from the top of each spear and reserve. Cut the remaining asparagus into 2cm slices.
  3. Combine zucchini, onion, flour, eggs, cheddar, peas, oil, herbs, sliced asparagus and half the goat