Zucchini and carrot bread

Name: Zucchini and carrot bread
Cook time: 2 h
Total time: 2 h
Yield: -1
Ingredients: 300 g Courgette; 1 (125 g) Carrot; 50 g Pumpkin seeds; 150 g Gouda; 5 Eggs (Gr. M); 300 g Wheat flour; 1 TEASPOON Baking Powder; 1 TEASPOON Salt; 100 ml Oil (e.g. olive oil); 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: -1

300 g Courgette
1 (125 g) Carrot
50 g Pumpkin seeds
150 g Gouda
5 Eggs (Gr. M)
300 g Wheat flour
1 TEASPOON Baking Powder
1 TEASPOON Salt
100 ml Oil (e.g. olive oil)
7-10 Tbsp Fat and breadcrumbs

Directions

1
Clean or peel and wash the zucchini and carrot. Roughly grate both and pat dry well with kitchen paper. Roast the pumpkin seeds in a pan without fat, remove. Grate cheese finely
2
Beat the eggs with the whisk of the hand mixer until thick and frothy. Mix flour and baking powder, stir in. Add salt, oil, vegetables, cheese and pumpkin seeds and stir in. (The dough is viscous!)
3
Fill the dough into a greased box form (approx. 25 cm long) sprinkled with breadcrumbs. Bake in the preheated oven (electric cooker: 200 °C / fan oven: 175 °C / gas: level 3) for about 1 hour. Then bake at 175 °C (fan oven: 150 °C / gas: level 2) for another 20-25 minutes. Cover if necessary. Let the bread cool down and remove from the pan