Courgette and Sweet Potato Loaf

Irene Mosata, I'mPerfect Foods
One hour +

A loaf like this is a delicious way to use up eggs and is perfect for sharing.

Wheat and Gluten Free
5 eggs lightly beaten
1 onion, finely chopped
1 clove garlic, crushed
450g grated courgette
250g peeled and grated sweet potato
150g ground almonds
1 tsp baking powder
1/2 cup of nutritional yeast or strong cheese
2 tbsp pesto
1 tbsp dried rosemary
A few cherry tomatoes to top
Salt and pepper
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.