Lunchbox-friendly carrot and zucchini cake

While it’s still what you might call a ‘sometimes’ food, this cake is higher in fibre and lower in added sugar than most pre-made options.

It’s also nut free, making it a great option for a healthy lunchbox treat for the kids.

Why not make a batch (or two) and freeze in individual slices. This makes it easy to defrost and reheat a slice for morning tea.

We love making healthy versions of the things you love as part of the 28 Day Weight Loss Challenge.

There’s no need to miss out on treats while you lose weight in a healthy way. Find out about the next 28 Day Weight Loss Challenge HERE.

Print Recipe

Carrot and Zucchini Cake

Votes: 48
Rating: 3.1
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Course

Snacks

Servings

slices

Ingredients

• 1.5 cups wholemeal self raising flour
• 1 tsp all spice
• 1 tsp cinnamon
• 1/2 tsp bi-carbonate soda
• 1/2 cup coconut sugar
• 1 carrot grated
• 1 zucchini grated
• 1/2 cup sultanas
• 1/2 cup coconut oil melted
• 2 free-range eggs beaten

Course Snacks Servings slices Ingredients 1.5 cups wholemeal self raising flour 1 tsp all spice 1 tsp cinnamon 1/2 tsp bi-carbonate soda 1/2 cup coconut sugar 1 carrot grated 1 zucchini grated 1/2 cup sultanas 1/2 cup coconut oil melted 2 free-range eggs beaten

Votes: 48 Rating: 3.1 You: Rate this recipe!

Instructions

1. Preheat oven to 180C. Line a loaf tin with baking paper.
2. Combine flour, all spice, cinnamon and bicarbonate of soda in a bowl.
3. Stir in sugar, carrot, zucchini and sultanas.
4. Fold through melted coconut oil and whisked eggs.
5. Spoon mixture into the prepared loaf tin.
6. Bake for 55-60 mins, or until cooked when tested with a skewer.
7. Cool in the tin for 5 minutes before turning onto a wire rack to cool completely.
8. Store in an airtight container in the pantry for 1-2 days or pre-slice and freeze.

Recipe Notes

203 calories per serve

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