Have you ever tried zucchini in a cake? Well, I swear it will surprise you very pleasantly. I had never tried it before, and it was kind of weird to imagine how it was going to be. But the truth is that it combines perfectly with the sweetness of the cake and with the coconut they simply make the perfect match. There is a super juicy cake with a mild taste and it is also a very original and alternative way of eating vegetables.
I do not know how many times I apologized to you for not posting new recipes and leaving the blog abandoned. Well, this time I’m sure it’s not going to be the last one, but I know went a bit too far leaving my poor blog and my readers so abandoned. But it’s just that something that I thought would never happen to me is happening …
I guess everyone has good times and bad times, I’ve had them too. But it turns out that in the last 3 weeks everything bad that could happen to me has happened, well not everything, things can always happen worse, but God, I am in a streak where bad things come one after another. Overall, my mood has plummeted in such way I could not imagine.
And what I never imagined that could happen has passed, when you are so decayed that it is even hard to get up in the morning not even the things that make you immensely happy can motivate you. So, suddenly writing new recipes was too hard for me, and that’s something that since I started with the blog had never happened to me. In fact, it was just the opposite, if anything was wrong, working on the blog always fix it and put me back in a good mood.
So, I’ve been disconnected from almost everything, social networks, blog … The photos of this Bundt cake I made a long time ago, when everything was still going well, using flowers and that rustic and wild style that I like. It’s amazing how all the creativity goes to hell when you enter that circle of “depression” and demotivation. It is so extremely hard to me right now to prepare the post, to choose pictures and of course, to write it. Therefore, I write directly what I feel and whatever has to be it will be.
But well, here I am recovering from the big bump and ready to fight and overcome all this shit. Almost everything is work problems, so it’s nothing that cannot be fixed. Someday I’ll explain how complicated it is to be an engineer woman in a working world full of men, the continuous struggle that involves trying to make a career, how unfair this world is still in terms of gender equality and the desire to abandon everything that possesses you so many times. I know that many women read me, so I’m sure you’re interested in the topic. But I will not give up, nor will I stop writing on my beloved blog for these things ever again 😊
I can only apologize again and try to convince you that I will continue to publish regularly so that you may stay. You keep making me immensely happy with the comments and visits and that cannot be taken away by anyone. And I hope you like this recipe, I can assure you that it is a different and delicious cake. And for me it will be a symbol of my rebirth, stronger and determined to eat the world again.
Zucchini-Coconut Bundt Cake
- 300 g grated zucchini (about 2 small zucchini)
- 1 pinch salt
- 100 g sugar
- 70 g coconut oil
- 2 eggs
- 1 lemon zest
- 60 g grated coconut
- 200 g flour
- 1 tsp baking powder
- ½ tsp baking soda
- 2 Tbsp milk
- 100 g icing sugar
- 3 or 4 Tbsp lemon juice
- Fresh flowers to decorate
Preheat the oven to 170 ° C and grease well a Bundt Cake pan, making sure you don’t forget to grease well all the corners. Dust the pan with a little bit of flour.
Grate the zucchini, mix in a bowl with the salt and let to rest for about 5 minutes to sweat. Using a clean cloth or kitchen paper remove all liquid excess, as much as you can, so the zucchini is dry before adding it to the batter.
In another bowl, mix the eggs with sugar and oil. Incorporate the grated zucchini, lemon zest and shredded coconut mixing until they are combined.
Sift the flour with baking powder and baking soda. Incorporate the flour mixture and mix until there are no lumps of flour. Finally, add the 2 tablespoons of milk and mix until combined, do not overmix.
Pour the batter into the pan and bake for about 50 minutes, until when pinch the cake with a wooden stick it comes out dry.
Let it cool for about 10-15 minutes on a rack and then, unmould the bundt cake and let it cool completely.
Mix the icing sugar with lemon juice by adding the tablespoons of juice one at a time until you have the proper consistency for frosting, it should be fluid, but not too liquid.
Glaze the bundt cake when it has completely cool down and decorate with some fresh flowers.
Recipe adapted from www.supergoldenbakes.com