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Zucchini and coconut cake

updated

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Ingredients for 1 servings:

  • 250 g butter or margarine
  • 220 g sugar
  • 4 eggs
  • 400 g zucchini (preferably the yellow ones)
  • 1 tsp lemon peel, untreated, grated and/or
  • Orange peel, untreated, grated
  • 100 g desiccated coconut
  • 250 g flour
  • 3 tsp baking powder
  • possibly cake icing (lemon or orange icing)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

easy and fast

Finely grate the zucchini. Cream the butter, sugar, and eggs until fluffy, then add the desiccated coconut and lemon or orange zest. Stir in the flour mixed with baking powder, followed by the squeezed zucchini. Spread the mixture onto a baking sheet lined with parchment paper. Bake in a preheated oven at approximately 190°C until golden brown. Optionally, drizzle with lemon or orange glaze or simply sprinkle with powdered sugar. Yellow zucchini are particularly well-suited for this recipe, as they complement the lemon flavor beautifully.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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