Courgette and sweet potato loaf
Courgette and sweet potato loaf
Ingredients
Perfect portions
Use our portion calculator for a quick and simple way to check how much food to serve with this meal.
Use portion calculatorRecipe
Line a baking tin (20cm x 30cm, or similar size) with greaseproof paper.
Grate the sweet potato, courgette, onion and garlic as above. If you have a food processor, use the grater blade.
Mix the courgette, sweet potato, ground almonds, rosemary, yeast or cheese, and salt and pepper together in a large bowl.
Make a well in the mixture and add the eggs and pesto. Mix well.
Stir in the onions, garlic and baking powder.
Line a baking tin with greaseproof paper. Pour in the mixture, spreading evenly, and top with tomatoes.
Bake for 40-50 minutes at 400F/200C. The loaf is cooked when a skewer comes out clean.
Make the most of your leftovers
Perfect portions
Use our portion calculator for a quick and simple way to check how much food to serve with this meal.
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Keep your fridge at 5°C or below
Did you know that adjusting the temperature of your fridge could help to preserve your food for three days longer than usual? A big win to help keep your food fresher for longer. Our fridge temperature tool can help you learn how to change the temperature on your specific fridge brand.