Zucchini, Carrot And Ricotta Loaf

• 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

1. Preheat the oven to 325u0b0F. Lightly grease an 8 1/2 x 4 1/2 loaf pan. Line bottom and sides with parchment paper.
2. Whisk ricotta, sugar, butter and eggs in a large bowl. Stir in zucchini, carrot and dates.
3. Sift flours and spices into a medium bowl. Lightly fold into ricotta mixture. Spoon into prepared pan, smoothing the top. Sprinkle with pumpkin seeds.
4. 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.

ricotta cheese, brown sugar, butter, eggs, zucchini, grated carrot, dates, flour, whole wheat flour, pumpkin pie spice, ground cinnamon, pumpkin seeds, butter

Taken from recipes-plus.com/api/v2.0/recipes/23301 (may not work)