Carrot & Zucchini Loaf 

Rating: (45 ratings made)

Rate recipe: 5 (high) 4 3 2 1 (low)

A delicious savoury loaf.

Suggestions:

Can be sliced thinly and used to accompany a cheese platter.

Ingredients:

125 g reduced fat cream cheese

1/2 cup castor sugar

3 eggs, lightly beaten

1 1/2 cup self-raising flour

1/4 cup skim milk

1 cup grated carrot

1 cup grated zucchini

1/4 cup currants

Directions:

Preheat oven to 180C.

Beat the cream cheese and sugar together until well combined, then gradually beat in the eggs.

Fold in the flour and milk alternately. Fold in the remaining ingredients until well combined.

Spoon mixture into a grease-proof paper lined 11cm x 30cm loaf tin and bake for 1 hour.

Variations:

Sugar may be substituted using equal quantities of a granulated artificial sweetener such as Splenda.

Serving suggestions and garnishes not included in recipe analysis.

Author:

Australian Dairy Corporation

Member Comments: (6)

By: ellieog - 2011-12-22
This was way too sweet - using the written amount of sugar, the result was that the muffins tasted like sweet dumplings. Not at all the result that you want.

By: trishcochrane - 2011-05-09
It looks as though the calories are for a serving and the recipe makes 10 servings

By: dragonfly197969 - 2010-04-03
is the calorie count for the whole loaf or 1 piece out of 10? thanks.

By: jessica89 - 2010-03-22
made this recipe this afternoon and it is so delicious!

By: cookiecat - 2010-01-17
I made this today and it turned out very nice. I made it with wholemeal flour and without the currants. Kids enjoyed it too with extra cream cheese.

By: cookiecat - 2010-01-17
Is the flour wholemeal or just white? Also can I leave out the currants? Sounds like a great loaf.