Zucchini Coconut Bundt Cake with Elderflower Glaze
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Zucchini Coconut Bundt Cake with Elderflower Glaze
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Wonderfully moist zucchini bundt cake with elderflower glaze. Can be baked as a bundt or small loaf cake and it's great for breakfast or snacking.
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Ingredients
For the cake
- 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
Elderflower glaze
- 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
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Instructions
- 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.
Nutrition Information
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Calories
280kcal
(14%)
Carbohydrates
39g
(13%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
9g
(45%)
Cholesterol
32mg
(11%)
Sodium
110mg
(5%)
Potassium
194mg
(6%)
Fiber
1g
(4%)
Sugar
22g
(44%)
Vitamin A
105IU
(2%)
Vitamin C
6.6mg
(7%)
Calcium
36mg
(4%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 10servingss
Amount Per Serving
Calories 280 kcal
% Daily Value*
| Calories | 280kcal | 14% |
| Carbohydrates | 39g | 13% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 32mg | 11% |
| Sodium | 110mg | 5% |
| Potassium | 194mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 105IU | 2% |
| Vitamin C | 6.6mg | 7% |
| Calcium | 36mg | 4% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
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