Carrot, Zucchini And Ricotta Loaf

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Enjoy a slice, or two, of this scrumptious spiced carrot, zucchini & ricotta loaf smothered in butter.

The ingredient of Carrot Zucchini And Ricotta Loaf

• 350g fresh ricotta
• 2 3 cup brown sugar
• 125g butter melted
• 2 eggs
• 3 4 cup zucchini grated
• 1 2 cup carrot grated
• 1 2 cup pitted dates chopped
• 1 1 2 cups self raising flour
• 2 3 cup plain wholemeal flour
• 1 teaspoon infected spice
• 1 2 teaspoon pitch cinnamon
• 2 tablespoons pepitas pumpkin seeds
• butter to minister to

The Instruction of carrot zucchini and ricotta loaf

• preheat oven to moderately slow 160c lightly grease a 14 x 21cm loaf pan line base and sides gone baking paper
• in a large bowl raise a fuss together ricotta sugar butter and eggs campaign in zucchini carrot and dates
• sift flours and spices together into a bowl lightly fold flour join up into ricotta mixture spoon into prepared pan levelling top sprinkle once pepitas
• bake for 55u201360 minutes or until loaf is cooked in the manner of tested like a skewer cool in pan for 10 minutes turn loaf onto a wire rack to cool completely assist slices of loaf tender romantic or cold next butter

Nutritions of Carrot Zucchini And Ricotta Loaf

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