Carrot, Zucchini, Orange and Walnut Loaf

Upcycle left over veggies into this deliciously moist Carrot, Zucchini, Orange and Walnut loaf! 

Before I left for the UK I had some oranges and zucchini to use up because I knew David wouldn’t go near them, let alone eat them when I was gone. So of course, I put them into a cake because baking is the best way to give ageing fruit and veg a new lease of life.

Of course, I added some carrots to this loaf too because although David eats carrots, there’s a limit to how many he’ll eat. That said, this recipe is very forgiving and if you have a glut of produce from your garden, almost anything goes. You can use just zucchini or just carrot or even sweet potato and/or beetroot. The loaf is super light and moist and it’s one of those cakes that tastes even better the next day.

This loaf is so yummy that once I started making it, I couldn’t stop and of course, once I started eating it, I couldn’t stop either! It’s irresistible! Even David who is very discerning about his cake and really not a fan of zucchini or carrot cake loved this and even went back for a second slice because the proof of this cake’s goodness really is in the eating! I must admit that I didn’t tell him about the hidden veggies but I figure a little bit of covert veggie smuggling never hurt anyone! 

Are you a fan of veggie smuggling? Is there one veggie you can’t stand?

Serves 8

Ingredients

200g butter, softened 

150g brown sugar

3 eggs

250g self-raising flour

1 teaspoon bicarbonate of soda

zest of 1 orange, plus 1/2 the juice

1 teaspoon mixed spice

100g carrots, grated

100g  zucchini, grated

75g walnuts, roughly chopped

How to – Traditional

1. Heat the oven to 180C and grease and line a large loaf tin with baking paper.
2. Beat the butter sugar, eggs, flour, bicarb, the zest and half the juice of the orange and the mixed spice together until smooth.
3. Stir through the carrot, courgette and walnuts. 
4. Spoon the mixture into the prepared tin and spread evenly.
5. Bake in the oven for about 1 hour or until a cake tester inserted into the centre of the loaf comes out clean. Let it cool in the tin before turning out on to a wire rack.

How to – Thermommix

1. Heat the oven to 180C and grease and line a large loaf tin with baking paper.
2. Grate zucchini in TM bowl for 3 seconds on speed 5. Set aside in medium bowl.
3. Grate carrots in TM bowl for 4 seconds on speed 5. Set aside with zucchini.
4. Place butter in TM bowl and chop for 5 seconds on speed 7. Scrape down sides and base of bowl.
5. Place sugar, eggs, flour, bicarb, the zest and half the juice of the orange and the mixed spice in the TM bowl. Mix on speed 6  for 10 seconds. Scrape down sides and base of bowl. Mix again for another 10 seconds  on speed 5. The mixture should be well combined, if not, give it a few good stirs with the spatula.
6. Add the grated zucchini, grated carrot and walnuts and mix on reverse speed 4 for 15-20 seconds.  The mixture should be well combined, if not, give it a few good stirs with the spatula.
7. Spoon the mixture into the prepared tin and spread evenly.
8. Bake in the oven for about 1 hour or until a cake tester inserted into the centre of the loaf comes out clean. Let it cool in the tin before turning out on to a wire rack.