Zuccini- lemon cake

And if you have to eat all those vegetables in one day, why not with your tea? With lemon inside and in the icing, it makes a fantastic cake.

Ingredients (for six)

This happens when you make the icing too thin.

• 190 g flour

• ½ zuccini

• 1 ts bakingsoda (3gr)

• ½ ts salt (3gr)

• 2 ts cinnamon (3 gr)

• 120 ml mild oliveoil (optional of which 10 ml lemonoil)

• 100 g moscovado sugar (bruine basterd)

• 1 lemon

• 1 egg

B. Icing

• 100 gr icing / caster sugar

• 1 lemon

• a couple of mint leaves or basil leaves

Utensils

• Caketin or small round cake rings

• Bakingpaper

Method

Turn the oven on to 175 degrees. Mix the flour, baking soda, salt and cinnamon in a bowl. In another bowl, combine the oil, brown sugar, egg, zest of 1 lemon and juice of 1/2 lemon with the grated zucchini. Pour this over the dry ingredients until you get a thick batter. Line the baking tin with baking paper and grease the uncovered parts with a little sunflower oil or butter. Spread the batter and divide into the mould(s), cover with aluminum foil and bake in the preheated oven at 175175C for 30-45 minutes. You can check whether it is cooked with a skewer. Prick in the middle and it should be dry and warm. Let cool completely.

Decorate

Remove from oven and let cool completely on a rack. Mix 1 tablespoon of lemon juice with powdered sugar to make a glaze. Add a little more juice if it's too thick. Pour over the cake and let it dry. Sprinkle with lemon zest and optionally with chopped mint or fresh basil.