Zucchini and sweet potato loaf

lacto-ovo vegetarian | prep + cook time 1 hour 20 minutes + cooling | serves 6

Zucchini adds a great texture and moistness to baked goods, as well as bringing nutritional value. Use butternut squash or carrot instead of the sweet potato, if you like. Serve spread with butter or herb-flavored soft cheese or goat’s cheese.

1 tbsp olive oil

1 medium onion (150g), finely chopped

2 garlic cloves, crushed

2 tsp finely chopped fresh rosemary

2 cups coarsely grated zucchini

1¹⁄₂ cup grated sweet potato

1 cup all-purpose flour

3 tsp baking powder

1 cup finely grated vegetarian parmesan-style cheese

¹⁄₂ tsp ground nutmeg

1 tsp cracked black pepper

5 eggs, lightly beaten

¹⁄₂ cup buttermilk (see tip)

¹⁄₄ cup drained sun-dried tomatoes in oil, chopped

1 long sprig fresh rosemary

1 Preheat oven to 350°F (180°C). Grease and flour a 9 x 5 in loaf pan (top measurement).

2 Heat the olive oil in a medium pan over medium heat; cook the onion, garlic, and chopped rosemary, stirring, for 4 minutes or until lightly golden. Transfer to a large bowl; cool slightly.

3 Add the zucchini to the onion mixture with the sweet potato, flour, baking powder, vegetarian parmesan-style cheese, nutmeg, and pepper; mix to combine. Make a well in the center, add the eggs, buttermilk, and tomatoes; mix until just combined. Spread the mixture into the pan; top with the rosemary sprig.

4 Bake the loaf for 1 hour or until browned and a skewer inserted into the center comes out clean. Cover loosely with foil if overbrowning during cooking. Cool in the pan for 20 minutes before turning out. Serve sliced, warm, or at room temperature.

tip

If you don’t have any buttermilk on hand, you can make your own: place 2 teaspoons of lemon juice in measuring cup and add enough low-fat milk to make up to ¹⁄₂ cup.

Zucchini and sweet potato loaf