Carrot, zucchini and date cake
20 minutes plus 4 hours to stand, preparation + 1-1- ¼ hours cooking
7 serves of vegies in this recipe
2 cups dates, pitted and chopped
½ cup bran cereal (e.g. Allbran ®)
½ cup untoasted muesli
1 ½ cups low-fat milk
½ cup brown sugar
1 teaspoon cinnamon
½ cup low-fat natural yoghurt
1 egg, beaten
1 cup zucchini, grated
1 cup carrot, grated
2 cups self-raising flour
1 cup wholemeal self-raising flour
- Combine dates, bran cereal, muesli, milk, sugar and cinnamon and allow to stand for 4 hours or overnight.
- Preheat oven to 180 °C.
- Line a 23cm square cake tin.
- Add yoghurt, egg, zucchini and carrot to the date mixture and mix well.
- Add flour and combine.
- Pour mixture into tin and bake for 1-1 ¼ hours until firm and browned.
- Cool on a wire rack.
Hint: this cake can be frozen. Individually wrap slices for a healthy lunch box treat.
Recipe from Healthy Food Fast © State of Western Australia 2010, reproduced with permission.