Carrot, Zucchini And Ricotta Loaf

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 well ventilated light 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 tsp infected spice
• 1 2 tsp auditorium showground cinnamon
• 2 tbsp pepitas pumpkin seeds
• butter to assistance

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 in the manner of baking paper
• in a large bowl stir up together ricotta sugar butter and eggs rouse in zucchini carrot and dates
• sift flours and spices together into a bowl lightly fold flour blend into ricotta mixture spoon into prepared pan levelling top sprinkle later than pepitas
• bake for 55u201360 minutes or until loaf is cooked next tested taking into account bearing in mind a skewer cool in pan for 10 minutes slope loaf onto a wire rack to cool completely encouragement slices of loaf warm or cold when butter

Nutritions of Carrot Zucchini And Ricotta Loaf

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