Easy Potato and Zucchini Loaf

This easy potato and zucchini loaf is a simple, comforting recipe made with basic ingredients.
Soft on the inside and lightly golden on the outside, it’s a practical way to turn everyday vegetables into a satisfying dish.

Ingredients

500 g zucchini
500 g potatoes
2 eggs
60 g breadcrumbs
200 g diced cooked ham
Salt
Black pepper
Olive oil
Rosemary

Preparation

1. Heat a pan with olive oil and cook the zucchini with salt and black pepper for about 10 minutes, until soft.
2. Boil the potatoes separately for 30–40 minutes, depending on their size, until tender.
3. Mash the cooked zucchini using a fork or a vegetable masher.
4. Mash the potatoes into the bowl with the zucchini and add a drizzle of olive oil.
5. Add the eggs, breadcrumbs, diced cooked ham, and rosemary. Mix everything until well combined.
6. Line a 20 cm loaf pan with parchment paper and transfer the mixture to the pan, and level the surface.
7. Sprinkle the top with breadcrumbs and drizzle with a little olive oil.
8. Bake at 180°C (350°F) for about 30 minutes, until set and lightly golden on top.

You can add 2 tablespoons of grated Parmesan if you like a richer, more savory flavor.

If the mixture feels too soft, add 1–2 tablespoons of breadcrumbs or chickpea flour.

You can replace rosemary with fresh thyme, mint, or parsley, depending on the flavor you prefer.