Veggie-Packed Damper Bread with Bush Tomato Relish

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Traditional Australian damper bread enriched with sautéed vegetables and served with a tangy bush tomato relish highlighting native fruit flavors. This Australian-inspired vegetarian recipe, ready in about 60 minutes, pairs self-raising flour, salt, cold water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 40 min Serves 6 Australian cuisine 210 cal/serving

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Ingredients

3 cups self-raising flour
1 tsp salt
1 1/4 cups cold water
3 tbsp, melted butter
1 small, grated zucchini
1 medium, grated carrot
1 small, finely diced yellow onion
2 tbsp olive oil
1/2 cup bush tomato chutney
2 tbsp, chopped fresh parsley

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Instructions

Step 1: Preheat oven to 375°F. Heat 2 tablespoons olive oil in a skillet over medium heat and sauté 1 finely diced small yellow onion, 1 grated small zucchini, and 1 grated medium carrot for 5 minutes until softened and fragrant. Let cool slightly.
Step 2: In a large bowl, mix 3 cups self-raising flour with 1 teaspoon salt. Add the cooled sautéed vegetables and 3 tablespoons melted butter.
Step 3: Gradually pour in 1 1/4 cups cold water, stirring with a wooden spoon until a soft dough forms. Turn dough onto a floured surface and knead gently 5 times.
Step 4: Shape dough into a round loaf about 8 inches in diameter. Place on a baking sheet lined with parchment paper and bake for 35-40 minutes until golden and hollow-sounding when tapped.
Step 5: Serve warm with 1/2 cup bush tomato chutney and sprinkle with 2 tablespoons chopped fresh parsley for a vibrant contrast.