Zucchini, Carrot and Date Cake

dates

🥗Healthier: dried figs

💰Cheaper: raisins

Dried figs provide natural sweetness and similar texture.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber while cake flour yields a lighter texture.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Sunflower seeds offer a nut-free alternative with crunch.

Grate the zucchini and carrots, leaving the carrot chunks quite chunky.

Whisk together the eggs in a bowl.

Add date molasses to the eggs and mix well.

Add honey to the egg mixture and stir.

Incorporate wholemeal flour into the mixture along with baking powder.

Pull apart the dates into chunky pieces and add to the mixture.

Add natural yogurt to the mixture, about 1 cup, and stir until combined.

Mix in the grated zucchini and carrots until just combined, being careful not to over mix.

Line a loaf tin with baking paper and pour the batter into it, smoothing the top.

Bake in the oven at 180°C (approximately 350°F) for about 45 minutes to 1 hour, checking at 45 minutes for doneness.

Let the cake cool in the tin before turning it out onto a cooling rack.

Slice the cake and serve warm, optionally with a spread of ricotta and a drizzle of honey.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens