- 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
- 14 x 21cm loaf pan.
Preheat oven to moderately slow, 160C. Lightly grease a 14 x 21cm loaf pan. Line base and sides with baking paper.
In a large bowl, whisk together ricotta, sugar, butter and eggs. Stir in zucchini, carrot and dates.
Sift flours and spices together into a bowl. Lightly fold flour mixture into ricotta mixture. Spoon into prepared pan, levelling top. Sprinkle with pepitas.
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.