Zucchini Coconut Bundt Cake with Elderflower Glaze
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.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Servings: 10 servingss
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
- 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
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.
Calories: 280kcal | Carbohydrates: 39g | Protein: 3g | Fat: 12g | Saturated Fat: 9g | Cholesterol: 32mg | Sodium: 110mg | Potassium: 194mg | Fiber: 1g | Sugar: 22g | Vitamin A: 2.1% | Vitamin C: 8% | Calcium: 3.6% | Iron: 8%