Carrot and Zucchini Loaf

Today’s Carrot and Zucchini Loaf is full of fibre, contains no dairy and tastes great. It keeps well in an airtight container, so you’ll have it to hand when guests arrive.

Serves: 12 slices

Time: 75 minutes


    • 1 cup wholemeal self-raising flour
    • 1/2 cup self-raising flour
    • 1 teaspoon allspice
    • 1 teaspoon ground cinnamon
    • 1 teaspoon bicarbonate of soda
    • 1/2 cup brown sugar (or to taste)
    • 1 carrot, grated
    • 1 zucchini, grated
    • 1/2 cup sultanas
    • 1/2 cup chopped walnuts
    • 3/4 cup olive or macadamia nut oil
    • 3 eggs, beaten
    • 2 tablespoon pumpkin seeds

Preheat oven to 180C and lightly grease and line a 10 x 20cm loaf pan. Sift wholemeal flour, self-raising flour, allspice, cinnamon and bicarbonate of soda into a bowl, returning husks to the bowl. Stir in sugar, carrot, zucchini, sultanas and walnuts. Blend in oil and eggs. Spoon into prepared pan, smoothing top. Sprinkle with pumpkin seeds. Bake for 55–60 minutes. Cool in pan for five minutes before turning onto a wire rack to cool completely.

Related articles:
Carrot and Zucchini Fritters
Carrot and Walnut Cake
Spiced Honey Cake

Leave a Reply

Exit mobile version