ZUCCHINI, APPLE & CARROT LOAF


INGREDIENTS

2 Zucchini’s, grated
2 Apples, grated
1 Carrot, grated
2 Eggs
3/4 Cup Brown Sugar
1/2 Cup light olive oil or vegetable oil
1 tsp salt
1 1/2 Cups Self Raising Flour
1 tsp Bicarbonate soda
1 tsp Cinnamon
1/2 tsp Nutmeg
1/2 Cup desiccated coconut

LET’S PUT IT ALTOGETHER

1. In a large bowl place the eggs and sugar. Whisk by end until sugar lumps have gone.
2. Add the zucchini, apple and carrot and mix well.
3. Add the oil and mix to combine.
4. Add all the dry ingredients to the wet mix and mix until combined well.
5. In a lined( I used the pre cut non-stick reusable liner from The klutzy Cook) loaf tin add the mix.
6. Place in a 160 degree oven and bake for 45 minutes or until firm to touch.

This is a lovely sweet and moist loaf with the taste of cinnamon and nutmeg evident.

You can’t taste the flavour of zucchini and could peel the zucchini first to eliminate any hint of green in the cake.

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26 Responses to ZUCCHINI, APPLE & CARROT LOAF

  1. Anonymous July 14, 2012 at 7:13 am #

    I would love to make this for my family but we have egg allergies, what would your best suggestion be for a substitute?

  2. Cooking For Busy Mums July 15, 2012 at 6:51 am #

    You could try replacing the eggs with 1/2 cup of mashed banana. Also add 1 tsp of baking powder for extra rise. Let me know if this works. Thanks Amanda

  3. Anonymous February 16, 2014 at 2:20 pm #

    Is this cake ‘freezable’. I like to bake cakes for the freezer and then slice off for lunchboxes as needed.

  4. Anonymous February 17, 2014 at 8:21 am #

    I would use coconut sugar and replace the oil with applesauce.

  5. simone May 26, 2015 at 12:18 pm #

    This is my favorite recipe of all time.i use half a cup of mapel syrup instead of sugar to make diabetic friendly.and baby friendly.it is moist sweet and feels healthier to eat.truely a delicious bake!thankyou for sharing the recipe.

    • Sheree July 20, 2015 at 1:06 pm #

      Simone, in conjunction with being diabetic do you have a guestimation on carb level? Or do you find it raises you bgl consiserably even with maple syrup?? I have T1

  6. Caren July 20, 2015 at 11:40 am #

    It doesn’t say what size the zucchini or apples are, does it matter?

    • Amanda July 28, 2015 at 9:17 pm #

      A medium size zucchini and just a normal size apple. – Doesn’t really matter

      • ST August 13, 2016 at 3:45 pm #

        Hi there, is this freezer friendly?

        • Amanda August 15, 2016 at 9:53 am #

          Yes it is. Slice into serves and freeze individually.

    • Amanda July 28, 2015 at 9:17 pm #

      It doesn’t really matter but I used just medium sizes.

  7. Michelle February 21, 2016 at 7:49 pm #

    I’m not sure if i did something wrong…it took ages to cook, probably double the time. Still tastes good tho.

    • Amanda February 24, 2016 at 7:24 am #

      It could be due to different ovens, if you make it again increase your oven temp a little.

  8. Kelly August 8, 2016 at 3:18 pm #

    This is delicious I loved it. Amanda is this suitable to freeze?

    • Amanda August 15, 2016 at 9:54 am #

      So glad to hear Kelly. yes it is, cut into slices and freeze individually.

  9. Liz September 6, 2016 at 7:34 am #

    What can I replace the coconut with?

    • Amanda September 9, 2016 at 1:41 pm #

      You can simply leave it out if you prefer.

  10. Lena October 2, 2016 at 3:01 pm #

    This sounds amazing for my picky eaters.
    We don’t have self raising flour.what can I use instead.

    • Amanda October 7, 2016 at 3:55 pm #

      Replace with the plain flour and add 2 tsp baking powder.

  11. Abigail Jacob May 30, 2017 at 8:37 am #

    This cake is delicious! I made it with gluten free flour as I react badly to gluten. It was a bit wetter and took longer to cook. I did it at 350F, I think the 160 must be a typo or something?! But really a great way to get some extra veggies into these little folk! Thanks for a great recipe!

    • Amanda June 8, 2017 at 6:16 pm #

      Hi Abigail, I’m in Australia so the temp is in degree Celsius which you would need to convert, which you did. 🙂

  12. Klara May 30, 2017 at 7:18 pm #

    Well I just made this and it tastes delicious! But it did not bake through at all-even with double the cooking time and raised temperature to 180’C! Are you sure it’s not meant to have 2 1/2 cups of flour instead of 1 1/2??

    • Amanda June 8, 2017 at 6:15 pm #

      I think it depends on the depth and length of the pan. I think mine is 20cm by 8cm or so.

  13. Linda August 5, 2017 at 11:11 am #

    How long will this be ok on the bench without freezing? Thanks.

    • Amanda August 7, 2017 at 10:34 am #

      In cooler weather it will sit happily on the bench for up to 3 days. It can be kept in the fridge for up to a week.

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