LIME-GLAZED ZUCCHINI CAKE

Zucchini season has finally arrived in the Public Markets. Although I love this season, it is not unanimous among my children.

I've tried everything. In ratatouille, in vegetable noodles, grilled on the barbecue, in soup. Nothing works. Zucchini keeps the gold medal for Vegetable Reject with them.

That's when the idea for the zucchini cake came to me. My goal was to change their perception of this rejected vegetable, and then change its place on their plate.

But you know what? I got caught in my own game. This moist cake, topped with the lime icing, is mind-blowing!

So here is this recipe for zucchini cake, which will certainly open your children's eyes to this vegetable, but also yours. You will be pleasantly surprised, I promise!

Long live zucchini season!

And without further ado, the recipe:

Ingredients

• 1 Candied Lemon cake mix
• 1 teaspoon ground cinnamon
• ¼ teaspoon nutmeg
• 1/3 cup vegetable oil
• 100 ml applesauce
• 1 teaspoon vanilla essence
• ¼ cup water
• 3 cups grated zucchini

Icing

• ¼ cup softened (not melted) coconut oil
• 2 cups icing sugar
• 2 tablespoons of water
• 2 tablespoons lime juice
• Zest of half a lime
• A pinch of salt
• 1 teaspoon vanilla

Preparing the cake

1. Preheat oven to 350 o F.
2. In a bowl, mix the cake mix, ground cinnamon and nutmeg. Set aside.
3. In the bowl of a stand mixer (or a regular bowl), combine the oil, applesauce, and vanilla.
4. Gradually add the dry ingredient mixture and the water alternately to the wet mixture.
5. Once the ingredients are incorporated, add the grated zucchini. Mix for 2 minutes at medium speed. Then mix for one minute at medium-high speed.
6. Grease a 9-inch cake pan and spread the mixture evenly.
7. Bake for approximately 55 to 65 minutes, depending on your oven.
8. Let cool completely before frosting the cake.

Enjoy your food !