Zucchini carrot bake

Ingredients:
1 1/2 cups grated zucchini
1 onion, large, finely chopped
1/2 cup soy flour
1 1/2 teaspoons gluten free baking powder
1/4 cup skim milk
1 cup grated carrot
3/4 cup grated reduced fat tasty cheese
1/2 cup rice flour
3 eggs, lightly beaten
1/2 teaspoon salt


Method:
1. Combine all ingredients in a large bowl, mix well to combine.
2. Place mixture into a lightly oiled and baking paper lined 20cm round cake tin.
3. Bake in a moderate oven, 180°C (160°C for a fan forced oven) for one hour or until lightly browned on top.

Notes: Sides of tin can be dusted with soy grits.