0:15

To Prep

1:00

To Cook

13

INGREDIENTS

EASY

DIFFICULTY

Makes 10-12 slices

MAKES

5

AVG RATING

(1 Member)

Carrot and zucchini cake

Ingredients
    • Method
    • Notes
    1. Step 1

      Preheat oven to 180C. Lightly grease and line a 10 x 20cm loaf pan.

    2. Step 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. Step 3

      Blend in melted spread and eggs. Spoon into prepared pan, smoothing top. Sprinkle with pepitas.

    4. Step 4

      Bake for 55-60 mins, until cooked when tested with a skewer. Cool in pan for 5 mins 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.

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