zucchini, dill and sweet potato loaf

  • 2 zucchini (courgette) (about 300g), grated
  • 1 sweet potato (300g), peeled and grated
  • ½ cup finely chopped dill
  • 1 cup (80g) finely grated parmesan
  • 4 green onions (scallions), thinly sliced
  • 6 eggs
  • 1¾ cups (280g) wholemeal self-raising (self-rising) flour
  • 1 teaspoon sea salt flakes
  • cracked black pepper
  • 8 zucchini (courgette) flowers
  • goat’s curd and extra virgin olive oil, to serve
  1. Preheat oven to 180°C (350°F). Place the zucchini in a clean tea towel and squeeze outas much liquid as possible. Place the zucchini in a large bowl. Add the sweetpotato, dill, parmesan, onion, eggs, flour, salt and pepper and stir well tocombine.
  2. Spoon into a lightly greased 10cm x 20cm loaf tin lined with non-stick baking paper. Smooth the top and press the zucchini flowers into the top. Cook for 1 hour 30 minutes or until cooked when tested with a skewer. Set aside to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely. Serve with goat’s curd, pepper and oil.  Serves 8–10.
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