|125 ml||coconut oil|
|150 g||cane sugar|
|1 tbsp||baking powder|
|100 g||cream cheese|
|50 g||confectioner’s sugar|
|½||lime (zest and juice)|
|butter for greasing|
A comforting classic with warming spices and a tangy sweetness from honey that will work perfectly with this citrusy, refreshing cake.
Preheat oven to 160°C/320°F. Wash, dry, and grate the zucchini. Zest some of the limes.
For the dough, beat coconut, cane sugar, and eggs in a bowl until frothy. Then add the flour and baking powder and stir to combine. Fold grated zucchini and lime zest into the batter.
Grease a loaf pan with some butter and transfer batter to it. Bake for approx. 50 min. at 160°C/320°F, or until a toothpick comes out clean, or with a few moist crumbs.