Zucchini, Carrot and Date Cake

Cook Time 1 hour 15 minutes

Servings 12

Ingredients

2 eggs

¼ cup honey

¼ cup date molasses

⅓ cup extra virgin olive oil

2 cups wholemeal flour

4 tsp baking powder

2 zucchini, grated

1 carrot, grated

6 dates, chopped

1 cup full-fat natural yoghurt

Method

Preheat the oven to 180°C and line a 14 x 24 cm loaf tin or springform cake pan with baking paper.

Beat the eggs until creamy, add the honey, date molasses and extra virgin olive oil and beat for a couple of minutes.

Remove the bowl from the mixer and sift in the flour and baking powder. Add the grated veg, dates and yoghurt. Stir to combine.

Pour into the prepared tin and bake for 50-60 minutes or until golden on top and the skewer comes out clean.

Leave to cool in the tin for 5 minutes and then turn out onto a wire rack to cool completely.

Especially delicious served spread with light cream cheese, ricotta or chevre. Sweet tooths can add an extra drizzle of honey.