Name: Carrot, zucchini and ricotta loaf
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 1
Ingredients: 350g fresh ricotta; 118.80 gm brown sugar; 125g butter, melted; 2 eggs; 187.50 ml zucchini, grated; 125.00 ml carrot, grated; 125.00 ml pitted dates, chopped; 225.00 gm self-raising flour; 165.00 ml plain wholemeal flour; 2.50 gm mixed spice; 1.25 gm ground cinnamon; 40.00 ml pepitas (pumpkin seeds); Butter, to serve

Carrot, zucchini and ricotta loaf

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Prep Time:
15 minutes

Cook Time:
60 minutes

Total Time:
75 minutes

Indulge in a delightful, moist carrot zucchini ricotta loaf, perfect with butter.

Ingredients:

350g fresh ricotta
118.80 gm brown sugar
125g butter, melted
2 eggs
187.50 ml zucchini, grated
125.00 ml carrot, grated
125.00 ml pitted dates, chopped
225.00 gm self-raising flour
165.00 ml plain wholemeal flour
2.50 gm mixed spice
1.25 gm ground cinnamon
40.00 ml pepitas (pumpkin seeds)
Butter, to serve

Instructions:

Preheat your oven to a cozy 160°C. Lightly grease a 14 x 21cm loaf pan and line the base and sides with baking paper.
Combine the creamy ricotta, sweet sugar, luscious butter, and eggs in a spacious bowl. Gently fold in the zucchini, carrot, and dates.
Sift flours and spices into a bowl. Gently combine with ricotta mixture. Transfer to pan, spread evenly, and sprinkle with pepitas before baking.
Bake the loaf for 55–60 minutes or until a skewer comes out clean. Allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Serve slices warm or cold, with butter.

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