Zucchini and Carrot Loaf
My husband helped friends move on Saturday, so on Sunday we both went around to help with unpacking and tidying up the garden. I can’t go anywhere empty handed and wanted to make something healthy to snack on during the day. This is what I came up with.
It is a lovely, moist, light cake that is not too sweet. It was quick and easy to make and since you only use two bowls, there is not too much washing up! The recipe made 2 loaves which was perfect, one to take with us and one to keep. Our friends were so grateful and thought it was delicious.
Zucchini and Carrot Loaf
Makes 2 loaves
1 1/2 cups wholemeal soft flour (soft flour has less gluten so is perfect for making cakes, if unavailable just use regular flour)
1/2 cup white soft flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
2/3 cup brown sugar (I used rapadura sugar which is an unrefined brown sugar)
zest from 1 lemon (the zest is just the yellow part of the skin, not the white pith underneath)
1/2 cup sultanas
2 medium carrots (160g), grated
1 medium zucchini (100g), grated
3 eggs
1 teaspoon vanilla essence
1/3 cup extra virgin olive oil
1/3 cup low fat plain or Greek style yoghurt
1/3 cup apple puree
Directions:
- Preheat oven to 180 degrees. Line 2 loaf tins 18-20cm x 9-10cm with greaseproof paper (like glad bake)
- In a large bowl sift together wholemeal and white flours, baking powder, cinnamon and ginger. Stir in sugar, lemon zest, sultanas and grated carrot and zucchini
- In a smaller bowl, whisk together the eggs, then add in the vanilla, oil, yoghurt and apple puree.
- Pour egg mix into flour and fold through until just combined
- Divide mixture between loaf tins and bake for 25 minutes or until a skewer poked into the middle of the cake comes out clean
This can be made into muffins if you prefer.
You can also toast this for breakfast and spread with honeyed ricotta (whip some ricotta and add a drizzle of honey) – YUM!
