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Recipe

Carrot and zucchini cake

  • 15 mins preparation
  • 1 hr cooking
  • Makes 12 Slice
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Ingredients

Carrot and zucchini cake
  • 1 cup wholemeal self-raising flour
  • 1/2 cup self-raising flour
  • 1 teaspoon allspice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon bicarbonate of soda
  • 1 cup brown sugar
  • 1 carrot, grated
  • 1 zucchini, grated
  • 1/2 cup sultanas
  • 1/2 cup chopped walnuts
  • 185 gram low-fat dairy or olive oil spread, melted
  • 3 eggs, beaten
  • 2 tablespoon pepitas (pumpkin seeds)

Method

Carrot and zucchini cake
  • 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.

Notes

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

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