zucchini and sweet potato slice

  • 1 tablespoon extra virgin olive oil
  • 1 small brown onion, finely chopped 
  • 2 cloves garlic, crushed 
  • 2 tablespoons rosemary leaves, chopped 
  • 2 rashers (140g) bacon, rind removed and chopped 
  • 300g zucchini, grated 
  • 250g sweet potato (kumara), peeled and grated 
  • 1 cup (80g) finely grated parmesan 
  • 1 cup (150g) self raising (self-rising) flour, sifted 
  • sea salt and cracked black pepper 
  • 5 eggs, lightly beaten 
  • ½ cup (125ml) buttermilk
  1. Preheat oven to 180°C. Heat the oil in a medium non-stick frying pan over high heat. Add the onion, garlic, rosemary and bacon and cook for 4–5 minutes or until lightly golden. Place in a large bowl with the zucchini, sweet potato, parmesan, flour, salt and pepper and mix to combine. Make a well in the centre, add the eggs and buttermilk and mix to combine. 
  2. Spoon into a lightly greased 2-litre-capacity loaf tin lined with non-stick baking paper. Bake for 1 hour or until golden and a skewer inserted comes out clean. Allow to cool slightly to serve. Serves 4.
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Reader ratings (3.44) 321251
donna hay team

Hi Cat, we would suggest swapping the self raising flour for gluten-free self raising flour. Almond meal contains natural oils that may change the consistency of the recipe. The dh team

Cat G

Hi Donna what can i use instead of the SRFlour. Im gluten intolerant. I could use gluten free SRF or can I use almond meal same qty? Sorry. Love ur work!!x

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