Baking

Carrot and zucchini cake

Carrot and zucchini cakeWoman's Day
12 Slice
15M
1H
1H 15M

Ingredients

Method

1.Preheat oven to moderate, 180°C. Lightly grease and line a 10 x 20cm loaf pan.
2.Sift flours, allspice, cinnamon and bicarbonate of soda into a bowl, returning husks to bowl. Stir in sugar, carrot, zucchini, sultanas and walnuts.
3.Blend in melted spread and eggs. Spoon into prepared pan, smoothing top. Sprinkle with pepitas.
4.Bake for 55-60 minutes, until cooked when tested with a skewer. Cool in pan for 5 minutes before turning onto a wire rack to cool completely. Store in an airtight container.

You need 2 cups of grated vegetables – retain skins to add fibre.

Note

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