Ingredients

The following ingredients have 10 Servings
  • 300 g | 10.5oz zucchini, grated
  • 200 g | 7oz all purpose flour
  • 100 g | 3.5oz caster sugar
  • 70 g | 1/4 cup + 1tbsp coconut oil (melted)
  • 60 g | 2oz sweetened desiccated (shredded coconut)
  • 2 large eggs
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp coconut extract (optional)
  • 1/8 tsp salt
  • 1 lemon zest only
  • 100 g | 3.5oz icing (powdered sugar)
  • 2 tbsp elderflower cordial (optional)
  • 2-3 tbsp lemon juice (or as needed)
  • fresh elderflowers or lemon zest to decorate

Instruction

  • Preheat the oven to 180C (350F) and carefully grease a small (8-cup) bundt tin with butter. Dust with flour, shaking out any excess. Alternatively line a small loaf tin with baking paper.
  • Coarsely grate the courgettes using a food processor or box grater. 
  • Place in a sieve and sprinkle with the salt. Mix together with your hands and leave to stand for 5 minutes. 
  • Use a muslin cloth or your hands to wring out as much moisture as you can.
  • Use a stand or hand mixer to whisk the eggs, sugar and oil until well combined.
  • Add the grated courgette and mix in. Fold in the lemon zest, shredded coconut and coconut extract
  • Sift in the flour, baking powder and bicarbonate of soda. Fold in the dry ingredients, making sure there are no dry pockets of flour in the batter.
  • Transfer the batter to your prepared tin and level. Bake for 45-50 minutes or until the cake is springy to the touch, coming away from the sides of the tin and a skewer inserted in the centre comes out with only a few moist crumbs.
  • Transfer to a wire rack and carefully turn out. Leave to cool completely.
  • Mix the icing sugar, cordial and lemon juice together in a bowl until you have a fairly thick consistency. If the glaze is too thin add more icing sugar and if it's too thick add a few more drops lemon juice or water. Drizzle the glaze over the cake and serve.