Such a deliciously light and moist cake …. so good for afternoon tea, picnic and even in lunchboxes.
- Approx 200g (combined) grated zucchini and carrot (roughly half a medium zucchini and 1 medium carrot).
- 1/4 cup good olive oil
- 1/4 cup apple sauce
- 1/2 cup honey/maple/golden syrup
- 2 eggs / 2 flax eggs / 2 tsp egg replacer whipped with 4 tbsp water
- 1/2 cup milk of choice
- 1 tsp vanilla bean paste
- 1/3 cup chopped nuts or seeds (hemp seeds or walnuts go really well)
- 1 tsp mixed spice
- 1 3/4 cups plain flour (we do half wholemeal)**
- 2 1/2 tsp baking powder
- Optional extra: Top with choc chips of choice
** To make this one coeliac friendly, replace with a plain GF flour, 1.5 cups and 1 tsp of psyllium husk.
Start by grating the veg. After squeezing the moisture out of the grated zucchini you should have about 120g, and another 80g from the carrot. *If you are grating in a food processor or thermo cooker, you will need to take the zucchini out, tip out the liquid in the bottom, then squeeze the zucchini before adding it back in to the bowl.
Add all of the wet ingredients into a bowl and stir well to combine (speed 4, 6 secs).
Add in the baking powder, flour and mixed spice. Fold through gently until the flour is just combined. (Speed 3, 10 seconds)
Then add in the chopped nuts or seeds and fold through until evenly combined. (Speed 3, 8-10 seconds) Do not beat the mix.
Pour into a greased/lined loaf tin and place into a preheated 160C oven.
Sprinkle the top with some choc chips if you like (only half of family do!)
Bake for approximately 60minutes or until golden, well risen and a skewer comes out clean. Remember that if you are cooking with GF flour or without egg then you won’t get quite the same rise.
Allow to rest in the tin for about 15 minutes before removing to an airing rack and allowing to cool.
Slice and serve, warm or cold. A spread of butter on your slice is delicious too.
Slice before freezing any left overs and wrap so it is airtight.