Gâteau au citron et à la courgette

Ingrédients

• 2 cups (250g) zucchini (coarsely grated)
• 1/2 cup plus 2 Tbsp (125g) granulated sugar
• 1 Tbsp lemon zest
• 1 tsp vanilla extract
• 3/4 cup (180ml) light extra virgin olive oil
• 3 large eggs
• 3/4 cup (150g) brown sugar (lightly packed)
• 1/2 cup (45g) desiccated coconut
• 3 cup (375g) all-purpose flour
• 1 Tbsp baking powder
• 1/2 tsp salt
• 1 cup (120g) powdered sugar
• 2 Tbsp lemon juice
• more lemon zest for sprinkling (optional)

Préparation

1. 1

   Preheat oven to 350F and generously grease a 9" or 10" bundt pan. Set the bundt pan aside.

2. 2

   In a large bowl, mix together the grated zucchini, granulated sugar, lemon zest, and vanilla. Let stand for 10 minutes to macerate.

3. 3

   Add the olive oil, eggs, and brown sugar. Mix well to combine.

4. 4

   Add the coconut, then sift in the flour, baking powder, and salt. Stir together until just combined. Pour the batter into the prepared bundt pan.

5. 5

   Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes then flip the cake onto a cooling rack to cool completely before glazing.

6. 6

   In a small bowl, mix together the powdered sugar and lemon juice until smooth. Slowly pour over the cake. Sprinkle with more lemon zest if desired.