Carrot, Zucchini and Date Cake

20 minutes plus 4 hours to stand, preparation + 1
1– ¼ hours cooking
7 serves of vegies in this recipe

2 cups dates, pitted and chopped
½ cup bran cereal (e.g. Allbran ®)
½ cup untoasted muesli
1 ½ cups low-fat milk
½ cup brown sugar
1 teaspoon cinnamon
½ 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 dates, bran cereal, muesli, milk, sugar and cinnamon and allow to stand for 4 hours or overnight. Preheat oven to 180 °C. 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 1-1 ¼ hours until firm and browned. Cool on a wire rack.
Serves 12.

Hint
This cake can be frozen. Individually wrap slices for a healthy lunch box treat.

NUTRITION INFORMATION
Serves in this recipe: 12
Serve size: 151 g

	Quantity per serving	Quantity per 100g
Energy	1282.79 kJ	851.41 kJ
Protein	8.13 g	5.40 g
Fat -saturated	2.43 g 0.78 g	1.62 g 0.52 g
Carbohydrate -sugars	60.04 g 22.45 g	39.85 g 19.62 g
Fibre	7.18 g	4.76 g
Sodium	303.53 mg	201.46 mg