You can enjoy this as a snack or serve it warm with a crisp salad for an easy lunch. Either way it's extremely moreish.

Zucchini and sweet potato loaf

INGREDIENTS: ​

• 1 tablespoon olive oil
• 1 medium onion (150g), chopped finely
• 2 cloves garlic, crushed
• 2 teaspoons finely chopped fresh rosemary
• 2 large zucchini (300g), grated coarsely
• 1 small orange sweet potato (250g), grated coarsely
• 1 cup (150g) self-raising flour
• 1 cup (80g) finely grated parmesan-style cheese
• ½ teaspoon ground nutmeg
• 1 teaspoon ground black pepper
• 5 eggs, beaten lightly
• ½ cup (125ml) buttermilk (see tip)
• ¼ cup (35g) drained sun-dried tomatoes in oil, sliced thinly
• 2 long sprigs fresh rosemary

METHOD:

1. Preheat oven to 180°C. Grease a 10cm x 20cm loaf pan (top measurement); line base and long sides with baking paper, extending the paper 5cm (2in) over the edge.
2. Heat oil in a medium frying pan over medium heat; cook onion, garlic and chopped rosemary, stirring, for 4 minutes or until light 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; stir to combine. Make a well in the centre, add egg, buttermilk and sun-dried tomatoes; stir until just combined. Spread mixture into pan; level surface, then top with rosemary sprigs.
4. Bake loaf for 1 hour or until browned and a skewer inserted into the centre comes out clean. Cover loosely with foil if overbrowning during cooking. Cool in pan for 20 minutes before turning out. Serve warm or at room temperature.
5. Spread with butter or herb-flavoured soft cheese or goat’s cheese.
   

NOTE: If you don’t have any buttermilk on hand, you can make your own: combine ½ cup (125ml) low-fat milk with 2 teaspoons lemon juice in a small jug.