Zucchini-lime cake

Step 1/4

• ¼ zucchini
• ¼ lime

• oven
• fine grater
• grater

Preheat oven to 160°C/320°F. Wash, dry, and grate the zucchini. Zest some of the limes.

Step 2/4

• 25 ml coconut oil
• 30 g cane sugar
• ⅝ eggs
• 60 g flour
• ¼ tbsp baking powder

• stand mixer or hand mixer with beater
• large mixing bowl
• rubber spatula or cooking spoon

For the dough, beat coconut, cane sugar, and eggs in a bowl until frothy. Then add the flour and baking powder and stir to combine. Fold grated zucchini and lime zest into the batter.

Step 3/4

• butter for greasing

• toothpick (optional)
• loaf pan

Grease a loaf pan with some butter and transfer batter to it. Bake for approx. 50 min. at 160°C/320°F, or until a toothpick comes out clean, or with a few moist crumbs.

Step 4/4

• 20 g cream cheese
• 10 g confectioner’s sugar
• ⅛ lime

• citrus press
• large mixing bowl

For the frosting, combine cream cheese and icing sugar and stir until smooth. Zest and juice remaining lime. Stir juice and zest into the frosting and spread over the cooled cake.

Enjoy your meal!