French Veggie Loaf Recipe - Allrecipes.com
French Veggie Loaf Recipe
  • READY IN hrs

French Veggie Loaf

Recipe by  

"I found this savory loaf recipe in the Alsace region of France. It is wonderfully moist, and because of the density of the veggie mixture, it doesn't rise too much. So be sure to pour all of the batter into the pan. You can add or substitute other veggies of your choice. And enjoy!"

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Ingredients Edit and Save

Original recipe makes 1 9x5-inch loaf Change Servings

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x5-inch loaf pan.
  2. Heat 2 tablespoons olive oil in a large skillet over medium heat and cook and stir shallot, garlic, green bell pepper, eggplant, tomato, and zucchini until soft, 10 to 15 minutes. Season vegetables with a sprinkling of salt and black pepper as they cook.
  3. Whisk self-rising flour with eggs and milk in a large mixing bowl until smoothly combined; whisk in olive oil. Gently fold vegetables into flour mixture; stir in Swiss cheese. Pour batter into the prepared loaf pan.
  4. Bake loaf in the preheated oven until a toothpick inserted in the middle comes out clean, about 45 minutes. Let cool 10 minutes in the pan before removing to finish cooling on a wire rack; slice when cooled.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 45 mins
  • READY IN 1 hr 45 mins
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Reviews More Reviews

Jul 29, 2012

This was wonderful. It is more like a cheesy bread loaf with vegetables (rather than a vegetarian version of meatloaf, which I was concerned it might be). The cheese makes it fantastic! It is more mild flavors so I found it better when paired with a strongly flavored side dish. I made it as written, next time I might try it with more bell peppers or even a jalepeno to give it more of a kick.

 
Aug 13, 2012

This is tasty. I used some red onion instead of a shallot and had a little mexican blend cheese i used as well as a couple of wedges of laughing cow swiss cheese. I completely forgot to salt and pepper the veggie mixture and yes it needed it. Still good w/o it but next time I'll remember

 

17 Ratings

Jan 05, 2013

Really enjoyed the taste of the bread! Unfortunately 45 minutes at 375 was nowhere CLOSE to what I needed to bake it. I ended up baking it around 75 minutes and it still needed to be baked longer.(I have yet to do that). You might want to reduce the amount of oil in the bread. I make bread regularly and for the amount of flour this recipe calls for (along with the milk, 3 eggs and 1/3 cup of oil there is really too much moisture. A few tbls of oil is sufficient if used at all because the veggies will have oil and water from cooking. If you want a crispy crust pour a few tabls of melted butter on top of the loaf after pouring the batter into the loaf pan. Otherwise great flavor and thanks for sharing!

 
Jul 18, 2012

Amazing, it was delicious. Thank you so much!

 
Sep 14, 2013

This is one of my new favorite dishes. I must admit I've yet to make it the way the recipe advises though.... This dish lends itself very well to altering. My parents weren't too impressed with it (my dad is a big meat and potatoes guy) until I started pointing out all the leftover veggies in the bread. It's a great way to use up leftovers. I keep a tub in the freezer and stash whatever is left after dinner there. As long as the veggies I'm using are similar enough to the texture of the ingredients called for, it works.

 
May 20, 2013

I tried this today and substituted the courgette with mushrooms. Very tasty result and not breadlike at all. I will use a sharper cheese next time.

 
Dec 10, 2012

So good!! I added a pinch of tarragon and 1/8 tsp of dried thyme to the mix.

 
Aug 15, 2012

This is great! I substituted a small onion for the shallot, and I also added some chives. My batter was quite thick. I brushed the top with butter the last few minutes of baking. Tastes delish. Would probably be good with different cheeses, but I used a good, strong Swiss, and it was fantastic. Thanks!

 

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Nutrition

  • Calories
  • 301 kcal
  • 15%
  • Carbohydrates
  • 19.2 g
  • 6%
  • Cholesterol
  • 99 mg
  • 33%
  • Fat
  • 20.4 g
  • 31%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 10.7 g
  • 21%
  • Sodium
  • 370 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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