Zucchini, Carrot And Ricotta Loaf - cooking recipe

Ingredients

1 1/3 cups ricotta cheese
1/2 cup packed brown sugar
8 tbsp (1 tbsp) butter, melted
2 None eggs
3/4 cup grated zucchini
1/2 cup grated carrot
1/2 cup pitted dates, chopped
1 1/2 cups self-rising flour
2/3 cup whole wheat flour
1 tsp pumpkin pie spice
1/2 tsp ground cinnamon
2 tbsp pumpkin seeds
None None Butter, to serve

Preparation

Preheat the oven to 325\u00b0F. Lightly grease an 8 1/2 x 4 1/2 loaf pan. Line bottom and sides with parchment paper.
Whisk ricotta, sugar, butter and eggs in a large bowl. Stir in zucchini, carrot and dates.
Sift flours and spices into a medium bowl. Lightly fold into ricotta mixture. Spoon into prepared pan, smoothing the top. Sprinkle with pumpkin seeds.
Bake for 55-60 mins, until a toothpick inserted into comes out clean. Cool in pan for 10 mins. Remove from pan; cool completely on a wire rack. Slice and serve with butter.