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JoAnna Ellingsen
Zucchini cake with yoghurt frosting
Zucchini, apple sauce, apple cider vinegar, vanilla flavor, wholemeal flour, baking powder, cinnamon, caster sugar, monchou and Greek yogurt.
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Grate the zucchini and mix in a large bowl with apple sauce, oil, vinegar and vanilla flavor. Let stand for 10 minutes.
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Sift the wholemeal flour, salt, the baking powder and cinnamon over the zucchini mixture, add the caster sugar and spatulate.
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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.
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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.
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Stir in the fresh cream cheese and add the yogurt and honey. Stir with a whisk until smooth.
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Brush the top of the courgette cake with it and serve.
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Nutrition
275Calories
Sodium5% DV120mg
Fat23% DV15g
Protein10% DV5g
Carbs10% DV29g
Fiber12% DV3g
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