1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...
0:15 Prep
1:00 Cook
8 Servings

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

LEAVE A REPLY

Please enter your comment!
Please enter your name here