Wonderfully moist zucchini coconut 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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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
Course: Cake, Dessert
Keyword: Zucchini bundt cake
Servings: 10 servingss
Calories: 280kcal
Author: Lucy Parissi | Supergolden Bakes

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

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

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%