Zucchini and Carrot Cake

[cookie1]

Zucchini and Carrot Cake
Ingredients
300g SR flour
330g brown sugar ( I reduced this a bit)
1 cup coarsely grated zucchini
1 cup grated carrot
2 teaspoons cinnamon
½ teaspoon nutmeg
250ml vegetable or canola oil
4 eggs
50g walnuts
Preparation
1. Turn the oven to 180*C. Prepare a loaf tin.
2.Blitz the carrot and set aside.
3. Blitz the zucchini and set aside.
4. Place flour, brown sugar, zucchini, carrot, walnuts, cinnamon and nutmeg into a large bowl.
5. Place butterfly into the bowl. Add oil and eggs. Mix on speed 4 until very well combined.
6. Pour this into the flour mixture.
7. Stir to combine and place into the prepared loaf tin.
8. Bake for 1 hour, until cooked. Leave to stand for 5 minutes before turning out.
This can be iced with a cream cheese icing but I don't think it really needs it. I found this in a Coles magazine many years ago.

[Cuilidh]

Thanks so much for sharing the recipe, Cookie, is that oven temperature conventional or fan forced?

[cookie1]

Conventional Marina. I love this but don't make it too often as I will eat it all.

[achookwoman]

Thanks Cookie, will make this today.