Zucchini and sweet potato loaf

Get a loaf of this.

  • 1 hr 20 mins cooking
  • Serves 6
  • Print
Packed full of the goodness of zucchini and sweet potato plus protein from eggs this loaf is great for lunch boxes or after school snacks.
Looking for more zucchini recipes?


  • 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


  • 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.


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.Spread with butter or herb-flavoured soft cheese or goat's cheese.

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