Carrot, zucchini and ricotta loaf

Ingredients

• 350g fresh ricotta
• 2/3 cup brown sugar
• 125g butter, melted
• 2 eggs
• 3/4 cup zucchini, grated
• 1/2 cup carrot, grated
• 1/2 cup pitted dates, chopped
• 1 1/2 cups self-raising flour
• 2/3 cup plain wholemeal flour
• 1 teaspoon mixed spice
• 1/2 teaspoon ground cinnamon
• 2 tablespoons pepitas (pumpkin seeds)
• Butter, to serve

Equipment

• 14 x 21cm loaf pan.

Method

1

Preheat oven to moderately slow, 160C. 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.

3

Sift flours and spices together into a bowl. Lightly fold flour mixture into ricotta mixture. Spoon into prepared pan, levelling top. Sprinkle with pepitas.

4

Bake for 55–60 minutes or until loaf is cooked when tested with a skewer. Cool in pan for 10 minutes. Turn loaf onto a wire rack to cool completely. Serve slices of loaf warm or cold, with butter.

Source: taste.com.au