Capsicum, Corn, and Zucchini Savoury Bread

Today I bring you a different take on my love of quick breads – a gluten free, veggie-sprinkled, savoury summer loaf that provides the perfect base for building open sandwiches, or dunking into bowls of chili.

Capsicum, Corn, Zucchini Savoury Bread | Gluten Free | Thoroughly Nourished LifeAs you all know, I love a salad for lunch, but sometimes I crave something more solid, more carbohydrate heavy. That’s where this bread comes in. Packed with a confetti of onion, zucchini, corn and capsicum and heavy with spices this savoury loaf takes summer lunching to the next level.

My Mum has always been a fan of open sandwiches (she does come from the land of the famous smørrebrød after all) but as a little kid I couldn’t understand the appeal – I wanted two slices of white bread, butter, and vegemite. Or my Dad’s buttery curried eggs. As an adult though I understand the sophistication of an open sandwich. The appeal of a thicker, more flavoursome bread that holds its own weight in the sandwich situation.

Capsicum, Corn, Zucchini Savoury Bread | Gluten Free | Thoroughly Nourished Life

In addition to a colourful mix of summer vegetables, this loaf is spiced up with paprika, cumin, coriander seed, and dried thyme. A sprinkle of grated sharp cheddar lends a final savoury boost. This bread is denser than your sandwich bread, but still fluffy, and it makes an open sandwich into a meal fit for a queen (or king).

I can imagine taking this to a picnic and laying out a range of options for guests to create their own open sandwiches. I topped mine with sliced creamy avocado and cherry tomatoes, but the options are limitless. A slice of cheese and some ham (for the omnivorous amongst us), avocado and melted cheese, or perhaps hummus and sundried tomatoes. Or you can just eat it plain, or toasted, with a decadent spread of butter. Just how my Mama taught me.

Capsicum, Corn, Zucchini Savoury Bread | Gluten Free | Thoroughly Nourished Life

Capsicum, Corn, and Zucchini Savoury Bread

Vegetarian | Gluten Free | Makes one 9×5 inch loaf – about 10-12 slices


  • 1/2 cup finely diced capsicum
  • 1/2 brown onion, finely diced
  • 60 grams brown rice flour
  • 60 grams white rice flour
  • 60 grams almond meal
  • 60 grams sorghum flour
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 teaspoons gluten free baking powder
  • 1/4 teaspoon baking soda
  • 2 teaspoons ground cumin seeds
  • 2 teaspoons ground coriander seeds
  • 1 teaspoon smoky paprika
  • 1 teaspoon dried thyme
  • 1 cup buttermilk
  • 3 tablespoons olive oil
  • 2 large eggs
  • 1/2 cup grated sharp cheddar (reserve 2 tablespoons for sprinkling)
  • 1/2 finely diced zucchini
  • 1/2 cup corn (canned, frozen, or fresh off the cob)


  1. Preheat your oven to 180C (350F) and line a 9×5 inch loaf tin with baking paper.
  2. In a small frying pan heat 1 teaspoon of the olive oil over medium heat. Fry capsicum and onion gently until the onion is translucent. Remove from heat and allow to cool to room temperature.
  3. In a large mixing bowl whisk together brown rice, white rice, almond meal, sorghum flour, salt, pepper, baking powder, baking soda, spices and thyme.
  4. In a medium bowl whisk together buttermilk, remaining olive oil, and eggs until smooth.
  5. Whisk wet ingredients into dry ingredients until just combined.
  6. Using a wooden spoon mix in cooled capsicum and onion, cheddar, zucchini, and corn.
  7. Pour batter into prepared loaf tin and sprinkle reserved cheddar over the top.
  8. Place in oven and cook for 60-75 minutes or until a skewer inserted in the middle comes out clean. If your loaf is browning too quickly you might wish to cover the top with aluminium foil.
  9. Once cooked all the way through, remove from oven, take out of pan and allow to cool completely before slicing.

Capsicum, Corn, Zucchini Savoury Bread | Gluten Free | Thoroughly Nourished Life

Tell me dear reader, what are your favourite toppings for open sandwiches? 

16 thoughts on “Capsicum, Corn, and Zucchini Savoury Bread

  1. I can’t even tell you how wonderful this looks. I don’t comment too much on recipes until after I have tried them, but I have to say wow! to this. I’m a recent fan of open faced sandwiches, and am thinking that anything on top of this would be amazing! Or just the bread itself. Although the avocado is inspiring me…anyway, this looks oh so tasty!

    • Thanks Traci! The avocado was my favourite pick, but my boyfriend would probably go with the ham and cheese variation 🙂
      Let me know if you give it a try!

  2. This looks delish and perfect for open sarnies. I’ve been watching a lot of Scandi cooking shows lately and craving open sandwiches. One show featured a specialist open sandwich chef. Apparently, it’s sort of like a sushi chef. They train for years and only make the one thing. I never knew the reason they were “open” instead of “closed” between two slices of bread was so they aren’t bread heavy and so the toppings can be appreciated both visually and flavour-wise better. I guess, considering the heft of their traditional bread, it makes sense… Though “bread heavy” has never been a problem for me 🙂 Will definitely give your veg-studded beauty a go.

    • I must get into some Scandinavian cooking shows 🙂 Any recommendations?
      There is a restaurant in Copenhagen that only serves smorrebrod and has 178 variations on the theme! I know my Mum and Mormor always enjoy open sandwiches because it means you get more topping taste and less bread covering it up, although bread heavy has never been a problem in our family either (cue Mum’s stroganoff served in bread rolls…)

      • OMG. Stroganoff served in bread rolls sounds amazing!!! Can I come over then next time your Mum decides to spoil you (us)?

        Here are some suggestions for getting a Scandi fix (Not just food, but the glorious culture and landscape too)
        Valentine Warner Eats Scandinavia
        Tareq Taylor’s Nordic Cookery
        New Scandinavian Cooking With Tina Nordström


      • There are always extra spots at the table for the Milk and Honey gang 🙂
        Thanks for the suggestions. Now I know what I need to get Chris to cue up for me for my next lazy Sunday afternoon!

  3. what a gorgeous looking loaf of bread, I love all the vibrant colors of vegetables, I need to start experimenting with some savory recipes, thanks for sharing:)

  4. Pingback: Nourished Life Gratitude List 2014 – Week Forty-Five | Thoroughly Nourished Life

  5. I love savoury loaf breads, they’re so lovely for sandwiches.

    I really like how you’ve fit so many beautiful ingredients in this, it looks wonderful!

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