The lemon zucchini cake surprises with simplicity and what it was really prepared. At first glance, it’s hard to believe that there is a vegetable inside, which adds lightness to the dessert. Each bite tastes more citrus with a hint of sweetness, which icing adds to it. It’s a baking that is worth serving even without an opportunity.
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Cake with the addition of zucchini is a real culinary surprise. Thanks to the green vegetable, the baking is extremely moist, delicate and soft. Zucchini in the dough does not dominate, and the taste of lemon combines beautifully with it. The task of the vegetable is to give the structure and juiciness, thanks to which The dough does not dry out and stays fresh for longer.
Adding vegetables to baking is a clever way to increase the nutritional value of the dessertand keep the full taste of sweeter. , fast, and the effect is always impressive. Especially when you tell invited guests, of which it was prepared.
Lemon zucchini cake, which is very simply to make, comes out moist and very aromatic. In a few moments you will create a dessert that will surprise everyone with taste and lightness. If you like sweeter cakes, decorate it with lemon icing.
Ingredients:
- 320 g of light spelled or wheat cake flour,
- half a teaspoon of salt,
- flat teaspoon of baking powder,
- flat teaspoon of baking soda,
- 2 eggs (in size L),
- 150 g of natural yogurt,
- 150 g of sugar, erythrol or xylitol,
- half a glass of vegetable oil,
- The skin is rubbed from one scald lemon,
- half a lemon juice,
- 200 g of grated zucchini on large grater mesh (approx. Glass).
Frosting:
- 60 g of powdered sugar,
- a spoon of lemon juice,
- An incomplete spoon of milk.
Method of performance:
Sift all dry ingredients to the bowl, i.e. flour, salt, baking powder and baking soda. Mix to connect.
Prepare a second, larger bowl and stick the eggs into it, pour in sugar and add yogurt. Mix the ingredients with a whisk – so that a smooth mass is formed. Pour in the lemon oil and juice, add the lemon zest and then mix again. Add the grated zucchini and mix everything with a spoon.
Add previously combined dry ingredients from the second bowl and mix with a spoon to a homogeneous mass.
Put a cake with dimensions of about 30 x 15 cm with baking paper. Transfer the dough into the mold and put in the oven preheated to 175 degrees Celsius (in top-down mode). Bake for about 55 minutes, to the so -called dry stick. Take it out of the oven and set aside to cool.
When the lemon zucchini cake is cool, prepare the icing. Pour powdered sugar into the bowl, pour in lemon juice and milk. Mix to combine into a smooth icing. Pour the top of the cooled dessert with it. Set aside the dough for a few hours so that the icing freezes. You can also bake with powdered sugar if you don’t want to prepare icing.
Source: teztocztuje.pl, hajducznaturalnie.pl
