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Zucchini Carrot Orange Walnut Syrup Cake

Name: Zucchini Carrot Orange Walnut Syrup Cake
Ingredients: 150g zucchini, grated; 150g carrots, grated; 3 Tbsp grated orange rind; 1/2 cup walnuts, roughly chopped; 1 1/2 cups coconut sugar; 2 cups spelt flour; 1/2 cup wholewheat flour; 2 tsp baking powder; 1/2 tsp baking soda; 1 tsp all spice; 1/2 cup macadamia or coconut oil; 2 eggs, lightly beaten; 1 1/2 cups full fat coconut yoghurt; 1/4 cup maple syrup; 1/4 cup orange juice; 1 cinnamon stick; 2 tsp orange zest; 1/3 cup water

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W H O L E S O M E 3 6 5

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Ingredients

150g zucchini, grated
150g carrots, grated
3 Tbsp grated orange rind
1/2 cup walnuts, roughly chopped
1 1/2 cups coconut sugar
2 cups spelt flour
1/2 cup wholewheat flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp all spice
1/2 cup macadamia or coconut oil
2 eggs, lightly beaten
1 1/2 cups full fat coconut yoghurt

Syrup

1/4 cup maple syrup
1/4 cup orange juice
1 cinnamon stick
2 tsp orange zest
1/3 cup water

Preparation

Preheat oven to 180C and grease a cake tin.
Combine zucchini, carrots, orange rind, walnuts, sugar, flours, baking soda, baking powder and spice in a large bowl.
Whisk oil, egg and 1 cup yoghurt together in a jug.
Add to zucchini mix and combine well.
Pour into prepared pan.
Bake for 1 hour or until a skewer inserted into the centre of cake comes out clean.

Syrup

Place maple syrup, orange juice, cinnamon and 1/3 cup of water in a saucepan over high heat. Bring to the boil.
Reduce heat to low. Simmer for 5 minutes.
Remove from heat. Stir in orange zest.