lemon, ricotta and zucchini loaf cake

  • 150g unsalted butter, softened
  • 1 cup (220g) caster (superfine) sugar 
  • 4 eggs 
  • 1 tablespoon finely grated lemon rind 
  • 2 tablespoons lemon juice 
  • 1 teaspoon vanilla extract 
  • 1 cup (200g) ricotta 
  • 2 cups (300g) plain (all-purpose) flour, sifted 
  • 2 teaspoons baking powder, sifted 
  • 2 cups (200g) grated zucchini (courgette) 
  • ¾ cup (60g) rolled oats
  1. Preheat oven to 180°C (350°F). Place the butter and sugar in the bowl of an electric mixer and beat for 6–8 minutes or until pale and creamy.
  2. Add the eggs, one at a time, beating well after each addition. Add the lemon rind, juice, vanilla and ricotta and beat for a further 1 minute or until smooth.
  3. Add the flour and baking powder and beat until just combined. Add the zucchini and ½ cup (40g) of the oats and mix to combine. 
  4. Pour into a 10cm x 21cm (2-litre-capacity) lightly greased loaf tin lined with non-stick baking paper. Sprinkle with the remaining oats and bake for 50–55 minutes or until cooked when tested with a skewer.
  5. Allow to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely. Serves 8–10.
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