Carrot, Date and Zucchini Cake
Serves: 12
Prep time: 10 minutes + 4 hours soaking time
Cook time: 1 hr 15 minutes
1 serves per portion
Recipe courtesy of the Country Kitchens team
Ingredients:
- 2 cups dates, pitted and chopped
- ½ cup bran cereal
- ½ cup muesli, natural
- 1 ½ cups milk, reduced fat
- ½ cup brown sugar
- 1 teaspoon cinnamon
- ½ cup natural yoghurt, reduced fat
- 2 eggs
- 1 cup zucchini, grated
- 1 cup carrot, grated
- 2 cups self-raising flour
- 1 cup wholemeal self-raising
Method:
- COMBINE dates, bran cereal, muesli, milk, sugar, and cinnamon in a medium bowl and allow to stand for 4 hours or overnight.
- PREHEAT oven to 180ºC. Line a loaf tin with baking paper.
- ADD yoghurt, eggs, zucchini, and carrot to the date mixture and mix well.
- ADD flour and combine.
- POUR mixture into prepared tin and bake for 1 hour and 15 minutes or until firm and browned.
- COOL on a wire rack.
What's Great About It:
This is a hearty cake that’s sweetened with dates. It also contains carrot and zucchini for some extra hidden veg! A delicious afternoon tea snack packed with fibre to be paired with a cup of tea, fruit or yoghurt.
