Zuchinni, Peach, And Lime Cake
Servings 6
Calories 1100kcal
Ingredients
- 1 large egg
- 90 g erythritol
- 30 g coconut oil can be substituted with neutral vegetable oil
- 150 g zucchini grated and drained
- 100 g whole wheat flour
- 50 g almond flour
- 70 g plain unsweetened yogurt
- 1 tsp baking powder
- Zest of 1 lime
- Pinch of vanilla
- Pinch of salt
- 1 firm peach thinly sliced
For glazing
- Cream cheese
- Lime zest
- Erythritol or preferred sweetener
Instructions
- Preheat your oven to 165°C (330°F).
- Grate the zucchini and squeeze out all excess moisture using a clean cloth or cheesecloth.
- Beat the egg with erythritol until the mixture turns pale and fluffy.
- Stir in the coconut oil, yogurt, lime zest, and vanilla.
- Combine the whole wheat flour, almond flour, baking powder, and salt in a separate bowl.
- Fold the dry ingredients into the wet mixture until fully incorporated.
- Add the sliced peach and gently mix.
- Grease a 16x8x7 cm loaf pan and pour in the batter.
- Bake for about 50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake rest in the pan for 30 minutes to help it set and keep its shape.
- While the loaf is still warm, spread it with a quick glaze made from cream cheese, lime zest, and sweetener.
- Decorate the cake with with thinly sliced peach.