Donna Hay’s Zucchini & Sweet Potato Loaf

A yummy alternative to a traditional zucchini slice…. this Zucchini & Sweet Potato Loaf is the perfect light & healthy meal. And it’s freezer-friendly!

Donna Hay has always been one of my fave celebrity chefs. Not only are her recipes simple and tasty, her food photography is to die for! I can spend hours flicking through her recipe books drooling over all of the gorgeous photos of cakes, cookies, muffins, pastas, salads and everything else in between!

Zucchini & Sweet Potato Loaf

Each Sunday I check out her recipes in the Sunday Magazine of the Herald Sun. A couple of weeks ago she had a recipe for a Zucchini and Sweet Potato Loaf which looked incredibly good. Now considering I had started the day with Triple Chocolate Hot Cross Buns and then eaten a chocolate mint choc-top at the cinemas that afternoon… I was pretty ready for a good dose of vegetables!

Β I love how simple this loaf is and it’s a nice change from my normal zucchini slice recipe. I served it with a whole heap of fresh greens on the side and felt a whole lot healthier than I did earlier in the day! Hehe πŸ™‚

Zucchini & Sweet Potato Loaf

Enjoy xxx

* Scroll below the recipe for Thermomix instructions!

Donna Hay's Zucchini & Sweet Potato Loaf

A yummy alternative to a traditional zucchini slice.... this Zucchini & Sweet Potato Loaf is the perfect light & healthy meal. And it's freezer-friendly!
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Course: Loaf
Cuisine: Lunch
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 4
Author: Bake Play Smile

Ingredients

  • 1 tbs olive oil
  • 1 brown onion finely chopped
  • 2 cloves garlic crushed
  • 2 tbs rosemary leaves chopped
  • 2 rashers bacon chopped
  • 300 g zucchini grated
  • 250 g sweet potato peeled and grated
  • 1 cup finely grated parmesan I used 1/2 cup parmesan and 1/2 cup cheddar
  • 1 cup self raising flour sifted
  • Sea salt and cracked pepper
  • 5 eggs lightly beaten
  • 1/2 cup buttermilk

Instructions

  • Preheat oven to 180 degrees celsius.
  • Cook bacon, onion, garlic and rosemary in a frying pan with the olive oil for 4-5 minutes or until lightly golden.
  • Place into a large bowl.
  • Add 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.
  • Spoon into a greased loaf tin lined with baking paper.
  • Bake for 1 hour or until golden and a skewer comes out clean when tested.
  • Allow to cool slightly.

Zucchini & Sweet Potato Loaf – Thermomix Instructions:
Preheat oven to 180 degrees celsius.
Add bacon and onion to the thermomix bowl and chop for 2 seconds on speed 6.
Add olive oil, rosemary and garlic and cook for 4 minutes, reverse speed 2 on 80 degrees.
Place bacon and onion mix into a bowl and set aside.
Add zucchini and sweet potato to the thermomix bowl and chop for 5 seconds on speed 6.
Add the parmesan, flour, bacon/onion mix, salt and pepper and mix to combine on reverse speed 3 for 15 seconds.
Add the eggs and buttermilk and mix to combine on reverse speed 3 for 15 seconds.
Spoon into a greased loaf tin lined with baking paper.
Bake for 1 hour or until golden and a skewer comes out clean when tested.
Allow to cool slightly.

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Bec | Mumma Tells
Guest

This will be a nice change from our regular veggie loaf too, Lucy. Hopefully the Mini Queen of Fuss approves!

Sam Stone @ A Life on Venus
Guest

Hey Lucy, I am going to have to give this one a go as I have been baking Donna Hay’s cookies and cakes a little too often lately.

Cybele @ BlahBlah
Guest

This looks so good. I’m going to try these as muffins. Thanks for sharing x

Kate QTQF
Guest

I had a laugh at your inspiration for making the slice – eating too much chocolate earlier in the day. Sometimes that is my inspiration too. I was planning to make normal zucchini slice tomorrow for a pot luck dinner but I have sweet potato so I’ll give this one a go instead, it looks yummy. I often add frozen 3 veg for a bit more flavour and to sneak them into the kids πŸ™‚