Zucchini and Spinach Cob Loaf

Preparation: 35 minutes

Serves: 8


  • 1 Medium Brown Onion (Finely chopped)
  • 500g Cob loaf
  • 1 Large zucchini grated
  • 120g spinach finely chopped
  • 1 tbsp olive oil
  • 2 tsp minced garlic
  • 250g sour cream
  • 250g cream cheese
  • 1/2 cup tasty cheese
  • 1/4 tsp salt and pepper
  • chives or shallots to serve


  1. Preheat oven to 170°C and line a baking tray with baking paper.
  2. Cut 4 cm off top of cob loaf, and then scoop bread from centre of loaf, leaving a 1.5cm edge. Tear discarded bread pieces and then place on baking tray with cob loaf.
  3. Heat oil in a medium frying pan on medium heat. Add onion and garlic to pan. Cook until softened, then add zucchini and spinach - cook until zucchini has softened and spinach has wilted.
  4. In a bowl mix together cream cheese, sour cream, tasty cheese. Then mix in zucchini and spinach mix. Season with salt and pepper.
  5. Pour mixture into centre of cob loaf. Bake in oven for 20 minutes, or until bread is golden brown.
  6. Serve warm with chives or shallots sprinkled on top.