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Zucchini, carrot and ricotta loaf

  • 8servings
  • 60minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, B3, H, D
MineralsFluorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 350g fresh ricotta

  2. 2/3 cup brown sugar

  3. 125g butter, melted

  4. 2 eggs

  5. cup grated zucchini

  6. cup grated carrot

  7. cup chopped pitted dates

  8. 1 1/2 cups self-raising flour

  9. 2/3 cup plain wholemeal flour

  10. 1 teaspoon mixed spice

  11. teaspoon ground cinnamon

  12. 2 tablespoons pepitas

  13. butter, to serve

Instructions Jump to Ingredients ↑

  1. Preheat oven to moderately slow, 160°C. Lightly grease a 14 x 21cm loaf pan. Line base and sides with baking paper.

  2. In a large bowl, whisk together ricotta, sugar, butter and eggs. Stir in zucchini, carrot and dates. Stir flours and spices together into a bowl, returning husks.

  3. Lightly fold flour mixture into ricotta mixture. Spoon into prepared pan, levelling top. Sprinkle with pepitas.

  4. Bake for 55-60 minutes until cooked when tested with a skewer. Cool in pan for 10 minutes. Turn loaf onto a wire rack to cool completely. Serve warm or cold with butter, if desired.

  5. Top tips We used fresh ricotta from the deli, but you can also use the tub variety.

  6. More recipes Pear and pistachio nut salad Chicken and mango salad Mish's lentil salad

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