Spelt, zucchini and lemon cake

This Spelt Zucchini and Lemon Cake is a beautiful, moist, dairy free cake with a fresh zing of lemon. And it is a wonderful way to get kids to eat their vegetables!

📝 Ingredients

• 150 g coconut oil (5 1/4 oz)
• 275 g raw sugar (1 1/4 cups)
• 3 eggs
• 300 g zucchini (grated)
• zest and juice of 2 large lemons
• 300 g wholemeal spelt flour (2 cups)
• 60 g almond meal (1/2 cup, ground almonds)
• 1 tsp 1/2 baking powder
• tsp 1/2 bicarb soda (baking)
• GLAZE:
• 1/2 cup icing sugar
• 1/2 tsp lemon zest
• juice of half a lemon

👨‍🍳 Instructions

1. 1Preheat the oven to 180 celsius (350 Fahrenheit) and grease a 23cm (9 inch) cake tin and line the base and sides with baking paper.
2. 2Place the coconut oil, sugar and eggs in a bowl and whisk to combine. Stir through the zucchini, lemon juice and zest. Place the flour, baking soda, baking powder, and ground almonds in a separate bowl and stir to combine. Add the dry mixture to the wet and mix until well combined.
3. 3Pour the mixture into the prepared tin and smooth the top. Bake for 50 minutes to 1 hour, or until cooked. Remove the cake from the tin and allow to cool on a wire rack.
4. 4To make the glaze mix the icing sugar, lemon zest and juice until you have a pourable consistency. Pour the glaze over the top of the cake.