Zucchini Carrot Bread

Preheat the oven: fan 175°C (conventional oven 200°C).

Coarsely grate the zucchini and carrot, spread them on kitchen paper and pat well to dry.

Roast the pumpkin seeds in a pan without fat until they smell nutty, then let cool.

Coarsely grate the Gouda.

Whisk the eggs until thick and frothy.

Mix the flour and baking powder and stir into the eggs.

Add salt and oil, then fold in the zucchini and carrots.

Gently fold in the cheese and pumpkin seeds.

Grease a loaf pan (about 25 cm) and dust with breadcrumbs, pour in the batter and smooth the top.

Bake the loaf for 60 minutes: fan 175°C (conventional oven 200°C).

Reduce the temperature to fan 150°C (conventional oven 175°C) and finish baking for another 20–25 minutes.

Remove the loaf from the oven and let it cool in the pan on a wire rack.