Today’s Carrot and Zucchini Loaf is full of fibre, contains no dairy and tastes great. It keeps well in an airtight container, so you’ll have it on hand when guests arrive.
Serves: 12 slices
Time: 75 minutes
Ingredients
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- 1 cup wholemeal self-raising flour
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- 1/2 cup self-raising flour
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- 1 teaspoon allspice
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- 1 teaspoon ground cinnamon
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- 1 teaspoon bicarbonate of soda
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- 1/2 cup brown sugar (or to taste)
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- 1 carrot, grated
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- 1 zucchini, grated
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- 1/2 cup sultanas
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- 1/2 cup chopped walnuts
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- 3/4 cup olive or macadamia nut oil
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- 3 eggs, beaten
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- 2 tablespoon pumpkin seeds
Method
Preheat oven to 180ºC and lightly grease and line a 10 x 20cm loaf pan. Sift wholemeal flour, self-raising flour, allspice, cinnamon and bicarbonate of soda into a bowl, returning husks to the bowl. Stir in sugar, carrot, zucchini, sultanas and walnuts. Blend in oil and eggs. Spoon into prepared pan, smoothing top. Sprinkle with pumpkin seeds. Bake for 55–60 minutes. Cool in pan for five minutes before turning onto a wire rack to cool completely.
Also read: Pea and Parmesan Fritters
