Skip to main content
Coles

Corn, zucchini and tomato bread

Skip to IngredientsSkip to Method
  • Vegetarian
  • No added sugar
  • Soy free
  • Sesame free
  • Peanut free
  • Nut free
  • High in dietary fibre
  • High in protein

Take home baking to the next level with this corn, zucchini and tomato bread. Great as an appetiser or side, it’s set to become your new go-to summer dish.

  • Serves8
  • Cook time40 minutes
  • Prep time14 minutes, + Cooling time

Ingredients

  • 1 corn cob, husk and silk removed
  • 1 zucchini, coarsely grated
  • 1 carrot, peeled, coarsely grated
  • 1/2 cup (60g) frozen peas, thawed
  • 2 spring onions, thinly sliced
  • 1/4 cup chopped oregano
  • 1 1/2 cups (240g) wholemeal self-raising flour
  • 5 Coles Australian Free Range Eggs, lightly whisked
  • 1 1/2 cups (300g) marinated fetta, drained, crumbled
  • 500g vine-ripened cherry tomatoes

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 200°C. Grease a 20cm x 30cm lamington pan and line the base and sides with baking paper, allowing the sides to overhang.
  2. Step 2

    Use a small serrated knife to cut down the side of the corn to release the kernels. Place the corn kernels in a bowl with the zucchini, carrot, peas, spring onion and oregano. Season. Add the flour and stir to combine.
  3. Step 3

    Add the egg and stir until just combined. Fold in 1 cup (200g) fetta. Spoon mixture into the prepared pan and smooth the surface. Arrange the tomatoes over the mixture in the pan, gently pressing into the surface. Sprinkle with half the remaining fetta. Bake for 35-40 mins or until a skewer inserted in the centre comes out clean.
  4. Step 4

    Set aside in the pan for 10 mins to cool before transferring to a clean work surface. Sprinkle with the remaining fetta and cut into pieces to serve

    Serve with oregano leaves.

Nutrition Information

PER SERVE

Energy: 1263kJ/302 Cals (15%)

Protein: 16g (32%)

Fat: 13g (19%)

Sat fat: 7g (29%)

Carb: 26g (8%)

Sugar: 4g (4%)

Fibre: 8g (27%)

Sodium: 597mg (30%)

Corn, zucchini and tomato bread

Corn, zucchini and tomato bread
  • Serves8
  • Cook time40 minutes
  • Prep time14 minutes, + Cooling time
Ingredients
  • 1 corn cob, husk and silk removed
  • 1 zucchini, coarsely grated
  • 1 carrot, peeled, coarsely grated
  • 1/2 cup (60g) frozen peas, thawed
  • 2 spring onions, thinly sliced
  • 1/4 cup chopped oregano
  • 1 1/2 cups (240g) wholemeal self-raising flour
  • 5 Coles Australian Free Range Eggs, lightly whisked
  • 1 1/2 cups (300g) marinated fetta, drained, crumbled
  • 500g vine-ripened cherry tomatoes
    Description

    Take home baking to the next level with this corn, zucchini and tomato bread. Great as an appetiser or side, it’s set to become your new go-to summer dish.

    Method
    1. Step 1

      Preheat oven to 200°C. Grease a 20cm x 30cm lamington pan and line the base and sides with baking paper, allowing the sides to overhang.
    2. Step 2

      Use a small serrated knife to cut down the side of the corn to release the kernels. Place the corn kernels in a bowl with the zucchini, carrot, peas, spring onion and oregano. Season. Add the flour and stir to combine.
    3. Step 3

      Add the egg and stir until just combined. Fold in 1 cup (200g) fetta. Spoon mixture into the prepared pan and smooth the surface. Arrange the tomatoes over the mixture in the pan, gently pressing into the surface. Sprinkle with half the remaining fetta. Bake for 35-40 mins or until a skewer inserted in the centre comes out clean.
    4. Step 4

      Set aside in the pan for 10 mins to cool before transferring to a clean work surface. Sprinkle with the remaining fetta and cut into pieces to serve

      Serve with oregano leaves.