Zutaten für Lemon Courgette Zucchini Cake
- 2 large eggs
- Coconut Oil
- Sunflower Oil
- Courgettes
- 150g (3/4 cup) granulated sugar
- Plain Flour
- Whole Wheat Flour
- 1/2 teaspoon salt
- Bicarbonate Of Soda
- 2 teaspoons baking powder
- Ground Cinnamon
- Lemon, Zest Of
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Zubereitung von Lemon Courgette Zucchini Cake
- Preheat oven to 160°C (320°F). Grease and flour a 9-inch round cake tin.
- In a large bowl, whisk together 2 large eggs and 120ml (1/2 cup) sunflower oil and 60ml (1/4 cup) coconut oil until well combined.
- Add 200g (1 1/2 cups) grated courgette (zucchini) and 150g (3/4 cup) granulated sugar to the wet ingredients. Mix until just combined.
- In a separate bowl, whisk together 200g (1 1/2 cups) all-purpose flour, 50g (1/2 cup) wholemeal flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, and the zest of 2 lemons.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Do not overmix.
- Pour batter into the prepared cake tin and bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the tin for 10 minutes before transferring it to a wire rack to cool completely. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
35g
Fat
24g
Carbs
7g
