Spicy Vegetable Bread

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Here's another savoury recipe that is great for a lunch box snack.

Ingredients

115 g (4 oz) wholemeal plain flour

115 g (4 oz) plain flour

1.5 tsp baking powder

0.25 tsp salt

60 g (2 oz) butter

115 g (4 oz) grated zucchini

90 g (3 oz) grated carrot

1 tblsp chopped fresh rosemary

70 g (2.5 oz) grated Parmesan

1 egg

3 tblsp mayonnaise

3 tblsp Worcestershire sauce

1 tblsp sesame seeds

Preheat oven to 190 C (375F), Gas No 5.

Mix flours, baking power and salt together and rub in the butter.

Add zucchini, carrot, rosemary and 3/4 of parmesan.

Beat together the egg, mayonnaise and Worcestershire sauce.

Pour into the dry ingredients. Mix well.

Spoon into a greased and lined 1 kg (2 lb) loaf tin. Smooth the surface level.

Sprinkle with remaining parmesan and sesame seeds.

Bake for 40-45 minutes, bread should be still moist.

Best served warm.

This bread is so tasty - crisp on the outside and soft and moist on the inside!

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