Zucchini and sweet potato bread

Instructions

1. Preheat oven to 180°C. Grease a bread tray measuring 10 cm x 20 cm; Line a baking paper extending the paper 3 cm over the edge.
2. Heat the oil in a frying pan over medium heat; Sauté the onion, garlic and chopped rosemary until light golden. Transfer to a large bowl and set aside.
3. Squeeze out excess water from the zucchini with your hands and put them in the onion bowl. Add the grated sweet potato, flour, baking powder, Halloumi cheese, nutmeg and black pepper; Stir to mix. Make a well in the center, add the eggs, yogurt and dried tomatoes; Stir until combined. Distribute the mixture in the prepared form. Level the surface and place the rosemary sprigs on top.
4. Bake the bread for 1 hour or until browned and a skewer inserted in the center comes out clean. Cover with aluminum foil if browned during cooking.
5. Cool in the pan for 5 minutes before removing it. Serve warm or at room temperature with butter, cream cheese or goat cheese.

• Servings : 6
• Ready in : 80 Minutes
• Course : Lunchbox Menus, Main courses
• Recipe Type : beef, Breads, Breakfast, Finger foods, Freezer-friendly, Lunchbox Menu for school, LunchBox Menu for workers, Lunchbox menu Portion Perfect, recipes for spring, recipes for summer, recipes for winter, Snack
• Ingredient : Baking powder, Dried tomatoes, Eggs, Garlic, Ground black pepper, Halloumi cheese, Lemon juice, Nutmeg, Olive oil, Onion, Rosemary dry, Spelt flour, Yogurt, Zucchini, Сладък картоф