You know, there are some dishes, the success of which is hard to believe as long as you did not cook them and make sure that it really works, it's delicious, simple and worth a visit! Dietary zucchini cake - just what is the dish :)
In fact, this cake - just a godsend! Preparing a "secret ingredient" is not felt at all, just a pleasant lemon fragrance and slightly moist texture by zucchini, you guessed it.
If you are not afraid of calories, you can add chocolate drops, dried fruits, candied fruits - they also get a very tasty.
Lemon cupcake diet is perfect for baby food. Ideal for breakfast and snacks.
Yes, of course, instead of zucchini squash can be safely used, no difference!
Lemon diet zucchini cake: recipe
- courgette / zucchini - 250 g;
- Wheat flour, wholegrain* - 250 g;
- Stevia / syrups - to taste (or sugar - 100 g);
- eggs - 2 pieces;
- milk - 100-125 ml;
- Refined vegetable oil (or coconut) - 2-3 tbsp;
- lemon peel;
- vanilla - to taste;
- baking powder - 1 tsp;
- Salt - a pinch.
*Instead of wheat flour whole wheat can also use oatmeal (or combine the two in any ratio).
Heat oven to 180 degrees.
Zucchini grate on medium (or large) grater. Let stand for a bit, and then separated the juice drain.
In a large bowl, combine all dry ingredients, mix well.
Beat eggs with milk, add a few tablespoons of oil. Pour into the dry mixture.
Add to the zucchini, grated on a fine grater lemon peel (do not forget the syrup / stevia if you use them instead of sugar). All good stir paddle.
Put in a form (to lay the paper or greased and floured) and bake 45-60 minutes. Cake should be browned (check the readiness of a wooden skewer), and lemon flavor will long to hover in the kitchen :)
Serve lemon cupcake diet better in cold or slightly warm kind.
PS If you are a fan of courgettes (or zucchini), as I do, then you definitely have to taste my firm squash casserole🙂