Date Carrot and Zucchini Cake

What’s great about it:

A delicious afternoon tea packed with fiber to be paired with a cup of tea, fruit or yoghurt.

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Serves 4 | Prep time 10 minutes | Cook time 30 minutes

Date Carrot and Zucchini Cake


2 cups dates, pitted and chopped
1/2 cup bran cereal (e.g. All bran)
1/2 cup untoasted muesli
1/2 cups low-fat milk
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 cup low-fat natural yoghurt
1 egg, beaten
1 cup zucchini, grated
1 cup carrot, grated
2 cups self-raising flour
1 cup wholemeal self-raising flour


COMBINE date, bran cereals, muesli, milk, sugar and cinnamon and allow to stand for 4 hours or overnight.
PREHEAT oven to 180ºC. Line a 23cm square cake tin.
ADD yoghurt, egg, zucchini and carrot to the date mixture and mix well.
ADD flour and combine.
POUR mixture into tin and bake for 1 hour or until firm and browned.
COOL on a wire rack.


Recipe courtesy of Country Kitchens Team


Filed under: dessert, cake, date, zucchini, carrot

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