Time: 1 hour
- 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 SR flour
- 2/3 cup plain wholemeal flour
- 1 tsp mixed spice
- 1/2 tsp ground cinnamon
- 2 tsp pepitas (pumpkin seeds)
- Butter, to serve
Step 1 - Preheat camp oven to moderately slow heat (approx. 160C in conventional oven). Lightly grease a 14 x 21cm loaf pan. Line base and sides with baking paper.
Step 2 - In a large bowl, whisk together ricotta, sugar, butter and eggs. Stir in zucchini, carrot and dates.
Step 3 - Sift flours and spices together into a bowl. Lightly fold flour mixture into ricotta mixture. Spoon into prepared pan, levelling top. Sprinkle with pepitas.
Step 4 - Bake for 55–60 minutes or until loaf is cooked when tested with a skewer. Cool in pan for 10 minutes. Turn loaf onto a wire rack to cool completely. Serve slices of loaf warm or cold, with butter.