Zucchini, carrot and ricotta loaf

Ingredients

• 350 grams fresh ricotta
• 2/3 cup brown sugar
• 125 grams butter, melted
• 2 eggs
• 3/4 cup grated zucchini
• 1/2 cup grated carrot
• 1/2 cup pitted, chopped dates
• 1 1/2 cup self-raising flour
• 2/3 cup plain wholemeal flour
• 1 teaspoon mixed spice
• 1/2 teaspoon ground cinnamon
• 2 tablespoons pepitas
• butter, to serve