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Leftover Loaf

  • Author: NZEggs
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 minutes
  • Yield: 10-12 slices 1x


Here’s a recipe idea for your weekend. Former NZ Woman’s Weekly Food Editor Nici Wickes’ has created this wonderful Leftover Loaf. Nici says “I make this when I’m doing a fridge clean-out and discover some sagging vegetables and scraps of cheese that need using up – but mostly I make it because it’s absolutely delicious!
Makes 10-12 slices



  • 2 cups cooked or grated veggies – eg carrots, parsnips, spinach, beans, peas, corn
  • 23 spring onions, sliced thinly
  • Handful fresh herbs, chopped (I use parsley, mint, coriander)
  • 1 cup self-raising flour
  • 5 eggs, lightly beaten
  • 100g grated or crumbled cheeses + extra for topping
  • ¼ cup olive oil + extra for drizzling
  • ½ tsp salt
  • ¼ tsp black pepper
  • Olive oil – for drizzling


  1. Preheat oven to 180 C. Line a standard loaf tin with baking paper.
  2. In a large bowl combine grated veggies, spring onion, herbs, flour, eggs, cheese, olive oil, salt and pepper. Mix thoroughly then scrape into lined loaf tin. Sprinkle over a little more cheese and a final drizzle of olive oil.
  3. Bake for 40-50 minutes until a skewer comes out clean. Leave to cool for 10-15 minutes before turning out to cool.
  4. Slice thickly and top with butter or your favourite chutney – or both!


Recipe and image credit: Nici Wickes


Posted on

July 3, 2020