ZUCCHINI & SWEET POTATO LOAF

SERVES 6 PREP + COOK + CHILLING 1 HOUR 20 MINS

1 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, crushed 2 tsp finely chopped rosemary 2 large zucchini, coarsely grated 1 small white sweet potato, coarsely grated 1 cup self-raising flour 1 cup finely grated parmesan ½ tsp ground nutmeg 1 tsp cracked black pepper 5 eggs, lightly beaten ½ cup buttermilk ¼ cup drained sun-dried tomatoes in oil, thinly sliced 1 long sprig rosemary

1 Preheat oven to moderate, 180°C. Grease a 10 x 20cm loaf pan, line base and long sides with baking paper, extending paper 5cm over edges.

2 Heat oil in a medium frying pan over medium heat. Cook onion, garlic and chopped rosemary, stirring, 4 mins until lightly golden. Transfer to a large bowl. Cool slightly.

3 Squeeze excess liquid from zucchini. Add zucchini to onion mixture with sweet potato, flour, parmesan, nutmeg and pepper. Mix to combine. Make a well in centre, add egg, buttermilk and tomatoes. Mix until just combined. Spread mixture into pan. Top with rosemary sprig.

4 Bake loaf 1 hour until browned and a skewer inserted into the centre comes out clean. Cover loosely with foil if overbrowning during cooking. Cool in pan 20 mins before turning out.

5 Serve sliced, warm or at room temperature.