Zucchini cake with yoghurt frosting

Name: zucchini cake with yoghurt frosting
Cook time: 35 min
Total time: 185 min
Yield: 8
Ingredients: 200 g zucchini; 150 g Apple sauce; 75 ml sunflower oil; 2 tl apple cider vinegar; 1 tl vanilla aroma; 200 g wholemeal flour; tl salt; tl baking powder; tl cinnamon; 60 g light caster sugar; 100 g fresh cream cheese; 100 g Greek yoghurt; 1 el liquid honey

Zucchini, apple sauce, apple cider vinegar, vanilla flavor, wholemeal flour, baking powder, cinnamon, caster sugar, monchou and Greek yogurt.

Ingredients

Kitchen Stuff

1 square spring form with loose bottom (16x16 cm)

Directions

Preheat the oven to 180 ° C.
Grate the zucchini and mix in a large bowl with apple sauce, oil, vinegar and vanilla flavor. Let stand for 10 minutes.
Sift the wholemeal flour, salt, the baking powder and cinnamon over the zucchini mixture, add the caster sugar and spatulate.
Grease the spring form and scoop the batter into the mold. Bake the cake in approx. 30 minutes in the middle of the oven. Check after 25 minutes whether the cake is cooked.
To do this, put a skewer in the middle of the cake. If it comes out clean, the cake is done. Remove the cake from the oven and allow to cool completely in 2 hours.
Stir in the fresh cream cheese and add the yogurt and honey. Stir with a whisk until smooth.
Brush the top of the courgette cake with it and serve.