Yummo Zucchini and Sweet Potato Bread
This year, I have resolved to update my blog more often, and include an array of lifestyle and wellness posts, some yummy recipes, some yoga tidbits, some coaching and lifestyle posts, some rants and raves about health now and then! A whole gamut of info from me to keep you alight and buzzing with easy ways to improve your health and reduce stress! And this is my first foodie post for the year....Yummo Zucchini and Sweet Potato Bread. So so so good! ---> and SO easy!
Below I've laid out the recipe for my version of Yummo Zucchini and Sweet Potato Bread and let me tell you, it is YUM! Not only is it yummy (yes that is the main word that keeps popping into my mind as I munch on a slice of this), but it is full of nourishing ingredients and very easy to whip up with a food processor. The ingredients and process are listed, but I would urge you to be creative with it. It really is just a base recipe and you can add all kinds of extras, and don't really need to be anal about measurements, as long as you have a consistency you're comfortable baking then you're fine.
Side note: I think my mixture could have done with some more almond meal because it turned out quite 'eggy', but, whatever! It's still yum!
So here are the ingredients:
- 1.5 cups of almond meal
- 1 tspn of baking powder
- 1/2 cup of nutritional yeast (or Parmesan if it suits you)
- 1 tbspn of rosemary (dried or fresh, both taste good)
- 3 cloves of garlic
- 1 brown onion chopped
- 1.5 cups (approx.) of sweet potato, peeled and grated
- 1.5 cups (approx.) of zucchini, grated
- 1 cup baby spinach leaves
- 5 eggs
- season with a dash of sea salt
- a pinch of paprika
- walnuts to decorate
1. Preheat the oven to about 200 degrees Celsius, line a large tin with baking paper. My tin was quite large and flat, however you could use something smaller and deeper and adjust your cooking time accordingly.
2. Use a food processor with the grater blade to process the sweet potato, zucchini, onion, and garlic.
3. Pour into a large mixing bowl.
4. Add the spinach, baking powder, almond meal, nutritional yeast, and seasoning, and mix through well.
5. Make a well in the centre and add the eggs. Lightly beat the eggs in the centre before mixing it well through the rest of the bowl.
6. Spread the mixture evenly into the baking tin and place in the oven for 25 minutes.
7. After 25 minutes, open the oven and place the walnuts on top, pressing them into the mixture. You could use cherry tomato pieces, feta pieces, or sultanas if you like.
8. Keep baking for another 10-15 minutes, until the top is golden brown and a knife blade comes out of the mixture clean.
I enjoyed mine with delicious sweet potato chips I made up with the leftovers! Leave a comment below if you try the recipe or have an idea for a variation. I'd love to hear it!