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AuthorKateCategory, , DifficultyIntermediate

Try this nutritious loaf!

Yields12 Servings
Prep Time25 minsCook Time50 minsTotal Time1 hr 15 mins

 ¾ cup grated zucchini, squeezed of excess liquid
 1 cup grated carrot, squeezed of excess liquid
 2 eggs
 ¼ cup brown sugar
 ½ cup brown rice flour
 1 cup almond meal
 ½ cup new hemisphere™ Hemp Seed Hulled
 2 tbsp cornflour
 1 tsp baking powder
 1 tsp baking soda
 ½ tsp sea salt
 2 tsp ground cinnamon
 1 tsp ground ginger
 4 tbsp omeganz™ Olive Oil
 1 tbsp lemon juice
 ½ cup maple syrup
 ½ tsp vanilla extract
 ½ cup chopped walnuts
Cashew Frosting
 1 cup raw cashews
 ¼ cup maple syrup
 4 tbsp homemade hemp seed milk
 1 tbsp lemon juice
 1 tsp vanilla extract
 ¼ tsp ground cinnamon
To Decorate
 chopped walnuts
 pumpkin seeds
 new hemisphere™ Hemp Seed Hulled

1

Preheat oven to 180°C Bake.

2

Line a loaf tin with non-stick baking paper.

3

Grate the zucchini and carrot, squeezing out excess liquid.

4

Whisk eggs.

5

Combine the brown sugar, brown rice flour, almond meal, new hemisphere™ Hemp Seed Hulled, cornflour, baking powder, baking soda, sea salt, cinnamon, and ginger in a large bowl. Stir with a fork to remove any lumps.

6

Add eggs, omegaNZ™ Olive Oil, lemon juice, maple syrup, and vanilla extract. Stir until just combined.

7

Fold in zucchini, carrot, and chopped walnuts.

8

Transfer batter to prepared loaf tin. Even out with a spatula.

9

Bake for 50 minutes or until a cake skewer or knife comes out clean when inserted into the centre.

10

Cool cake completely before removing from loaf tin onto a chopping board.

11

Ice with Cashew Frosting and decorate with chopped walnuts, pumpkin seeds, and new hemisphere™ Hemp Seed Hulled.

Cashew Frosting
12

Soak cashews in hot water for at least ten minutes. Drain and rinse before transferring to a high speed blender. Add maple syrup, 2 tablespoons homemade hemp seed milk (add more if required), lemon juice, vanilla extract, and cinnamon. Blend until smooth.

Like this recipe?

Get your Hemp Seed Hulled here!

 

NOTES:

To check out our omeganz™ Olive Oil, click on the following link: https://www.omega-oils.co.nz/what-weve-got-2/

To make your own homemade hemp seed milk, click on the following link: https://www.nzhempfoods.co.nz/recipes/hemp-seed-milk/

Check out our other Baking Recipes!

 

Inspired by: https://saltedplains.com/gluten-free-carrot-zucchini-cake-vegan/

Ingredients

 ¾ cup grated zucchini, squeezed of excess liquid
 1 cup grated carrot, squeezed of excess liquid
 2 eggs
 ¼ cup brown sugar
 ½ cup brown rice flour
 1 cup almond meal
 ½ cup new hemisphere™ Hemp Seed Hulled
 2 tbsp cornflour
 1 tsp baking powder
 1 tsp baking soda
 ½ tsp sea salt
 2 tsp ground cinnamon
 1 tsp ground ginger
 4 tbsp omeganz™ Olive Oil
 1 tbsp lemon juice
 ½ cup maple syrup
 ½ tsp vanilla extract
 ½ cup chopped walnuts
Cashew Frosting
 1 cup raw cashews
 ¼ cup maple syrup
 4 tbsp homemade hemp seed milk
 1 tbsp lemon juice
 1 tsp vanilla extract
 ¼ tsp ground cinnamon
To Decorate
 chopped walnuts
 pumpkin seeds
 new hemisphere™ Hemp Seed Hulled

Directions

1

Preheat oven to 180°C Bake.

2

Line a loaf tin with non-stick baking paper.

3

Grate the zucchini and carrot, squeezing out excess liquid.

4

Whisk eggs.

5

Combine the brown sugar, brown rice flour, almond meal, new hemisphere™ Hemp Seed Hulled, cornflour, baking powder, baking soda, sea salt, cinnamon, and ginger in a large bowl. Stir with a fork to remove any lumps.

6

Add eggs, omegaNZ™ Olive Oil, lemon juice, maple syrup, and vanilla extract. Stir until just combined.

7

Fold in zucchini, carrot, and chopped walnuts.

8

Transfer batter to prepared loaf tin. Even out with a spatula.

9

Bake for 50 minutes or until a cake skewer or knife comes out clean when inserted into the centre.

10

Cool cake completely before removing from loaf tin onto a chopping board.

11

Ice with Cashew Frosting and decorate with chopped walnuts, pumpkin seeds, and new hemisphere™ Hemp Seed Hulled.

Cashew Frosting
12

Soak cashews in hot water for at least ten minutes. Drain and rinse before transferring to a high speed blender. Add maple syrup, 2 tablespoons homemade hemp seed milk (add more if required), lemon juice, vanilla extract, and cinnamon. Blend until smooth.

Carrot Zucchini and Hemp Seed Loaf
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