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:

1. Preheat oven to 180°C and grease and line a 22 cm cake pan.
2. Combine zucchini, carrot, onion and garlic in bowl
3. Add flour, eggs, oil and season well. Stir until combined
4. 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)