Zucchini and Carrot Bake
INGREDIENTS:
- 5 zucchini (grated)
- 2 carrots (grated)
- 1 onion (diced)
- 1 clove of garlic (crushed)
- 1 cup of gluten free self-raising flour
- 5 eggs (lightly beaten)
- ½ cup extra light olive oil
METHOD:
- Preheat oven to 180°C and grease and line a 22 cm cake pan.
- Combine zucchini, carrot, onion and garlic in bowl
- Add flour, eggs, oil and season well. Stir until combined
- Pour mixture into cake pan and bake for 50-60 minutes or until skewer inserted in centre comes out clean.
Variation:
- Add lightly baked or steamed sweet potato or pumpkin
- Add sheep feta
- Add spinach leaves
- Add salmon or chicken (diced)
