Sweet Potato Zucchini Loaf
1 tablespoon olive oil
1 medium yellow onion, finely chopped 2 cloves garlic, crushed
1 teaspoon finely chopped fresh rosemary 1⁄2 teaspoon crushed dried rosemary
2 large zucchini, coarsely grated
1 small white sweet potato, coarsely grated 1 cup self-rising flour
1 cup finely grated Stella Mediterranean
parmesan
1⁄2 teaspoon ground nutmeg
1 teaspoon cracked black pepper
5 eggs, beaten lightly
1⁄2 cup buttermilk
1⁄4 cup drained sun-dried tomatoes in oil,
thinly sliced
Heat oven to 350 degrees. Grease a 4- by 8-inch loaf pan, and line the base and long sides with parchment paper, leaving 3 inches of paper over the sides.
Heat oil in medium-size frying pan over medium heat; cook onion, garlic and chopped rosemary, stirring often, for 4 minutes or until golden. Remove from heat, and add crushed dried rosemary, and place in a large bowl to let cool.
Squeeze excess liquid from the zucchini, and add to the onion mixture with sweet potato, flour, parmesan, nutmeg and pepper; mix to combine. Make a well in the center, and add eggs, buttermilk and tomatoes; mix until just combined. Spread mixture into pan.
Bake loaf for one hour or until browned to your liking. Cool in pan for 20 minutes before turning out. Serve sliced, warm or at room temperature.
Contact Barry and Kelley Courter at bcourter@timesfreepress.com or 423-757-6354.