Ingredients
- 1 cup wholemeal self-raising flour
- 1/2 cup self-raising flour
- 1 teaspoon allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon bicarbonate of soda
- 1 cup brown sugar
- 1 Wilcox carrot, grated (see Notes)
- 1 zucchini, grated (see Notes)
- 1/2 cup sultanas
- 1/2 cup walnuts, chopped
- 185g low-fat dairy spread, or olive oil spread, melted
- 3 eggs, beaten
- 2 tablespoons pepitas
Directions
- Step 1 Preheat oven to 180C. Lightly grease and line a 10 x 20cm loaf pan.
- Step 2 Sift flours, allspice, cinnamon and bicarbonate of soda into a bowl, returning husks to bowl. Stir in sugar, carrot, zucchini, sultanas and walnuts.
- Step 3 Blend in melted spread and eggs. Spoon into prepared pan, smoothing top. Sprinkle with pepitas.
- Step 4 Bake for 55-60 mins, until cooked when tested with a skewer. Cool in pan for 5 mins before turning onto a wire rack to cool completely. Store in an airtight container.
Recipe courtesy of www.taste.com.au
Serving size 4