Skip links and keyboard navigation

Carrot Zuccinni and Date Cake
  • 2 cups dates, pitted and chopped
  • ½ cup bran cereal (e.g. Allbran ®)
  • ½ cup untoasted muesli
  • 1 ½ cups low-fat milk
  • ½ cup brown sugar
  • 1 teaspoon cinnamon
  • ½ cup low-fat natural yoghurt
  • 1 egg, beaten
  • 1 cup (150g) zucchini, grated
  • 1 cup (150g) carrot, grated
  • 2 cups white self-raising flour
  • 1 cup wholemeal self-raising flour
  1. Combine dates, bran cereal, muesli, milk, sugar and cinnamon and allow to stand in fridge for 4 hours or overnight.
  2. Preheat oven to 180°C. Line a 23cm square cake tin.
  3. Add yoghurt, egg, zucchini and carrot to the date mixture and mix well.
  4. Add flour and combine.
  5. Pour mixture into tin and bake for 1-1 ¼ hours until firm and browned.
  6. Cool on a wire rack.

Tip: This cake can be frozen. Individually wrap slices for a healthy lunchbox treat

Storage Suggestions

Can be stored in the refrigerator for up to 7 days. May be frozen for up to 3 months.

Equipment List

  • Chopping board
  • Large knife
  • Medium-sized bowl
  • Baking paper
  • Square cake tin
  • Wire rack



Queensland health acknowledges the development of the Healthy Food Fast cookbook by the Department of Health Western Australia. Recipes from Healthy Food Fast © State of Western Australia 2011, reproduced with permission.

Nutrition Information

147g Quantity per serving Quantity per 100g
Energy 1162kJ 791kJ
Protein 7.6g 5.1g
Fat, total 1.6g 1.1g
— Saturated 0.5g 0.4g
Carbohydrate 55g 37.6g
— Sugars 28.9g 19.7g
Fibre 6.8g 4.6g
Sodium 288.6mg 196.5mg