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Anna's cheese and bacon breakfast loaf

Anna's cheese and bacon breakfast loaf

Total Time
1 hr
15 min
45 min
Recipe from Anna's cookbook, 'How I've Kept The Weight Off'. Preparing simple dishes like this in advance keeps Anna organised during a busy week, and she can pre-track the recipe the night before. This loaf is generously portioned for a hearty breakfast, and also makes a great addition to a lunch box.



1 large, grated

Brown onion

1 medium, finely chopped

Red capsicum

1 medium, finely chopped

Shortcut bacon

135 g, fat trimmed, (use 150g), finely chopped

Grated parmesan cheese

30 g

Dried herbs

1 tbs, mixed variety

Fresh flat-leaf parsley

cup(s), plus extra leaves to garnish

White self-raising flour

½ cup(s), (75g)


8 medium, lightly beaten


  1. Preheat oven to 180°C. Lightly spray a 22 x 12 cm loaf tin with oil and line with baking paper, extending paper 2 cm above edge of tin.
  2. Place zucchini in a clean tea towel. Gather ends of tea towel together, then twist and squeeze to remove as much liquid as possible. Transfer zucchini to a large bowl. Add remaining ingredients, season with salt and pepper and mix to combine.
  3. Pour mixture into prepared tin and cook for 40–45 minutes, until set in centre when tested with the tip of a small knife. Set aside in tin for 10 minutes, then use the paper lining to lift loaf onto a wire rack to cool slightly. Garnish with extra parsley. Serve sliced.


If you’re short of time on the day, this recipe can be baked in advance. Store in a container in the fridge. Serve it warm or cold: it’s tasty both ways!