Mary Miso - Recipes for every day - Cookbooks
200g zucchini
130g coconut flakes
2 big eggs
175ml milk
1 vanilla pod, halved lengthwise, without seeds
50g sunflower oil (or melted coconut oil)
1 lime, zest and juice
300g white flour
½ tea spoon salt
2 tea spoons baking powder
100g cane sugar
5 table spoons icing sugar
Preheat oven to 180°C (circulating air).
Grease a loaf pan (24 x 7,5cm) and line with baking paper.
Grate zucchini and squeeze by hand.
Roast the coconut flakes for 15 minutes in the oven, stir once in a while with a spoon until they are golden brown.
Mix eggs, milk, vanilla pulp, sunflower oil (or melted coconut oil) and lime zest.
Combine flour, salt, baking powder, cane sugar and roasted coconut flakes. Add the egg- zucchini mixture and stir well. Pour into the loaf pan and bake 40-50 minutes.
Mix lime juice and icing sugar and brush the hot cake with the mixture.
