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Crystal Bodyroc McGlown
Zucchini cake with yogurt and lemon
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Ingredients
Directions
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Preheat the oven to 160ºC.
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Beat the butter with the bastard sugar with a mixer. Add the eggs one by one and beat to an airy white cream.
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Add the lemon zest, juice and yogurt and whisk until everything is mixed well. Stir in the zucchini with a spoon and season with a pinch of salt.
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Sift the flour above the bowl and beat it quickly.
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Pour the batter into the cake tin and fry the cake in the middle of the oven for about 1 hour.
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Take the courgette cake out of the oven and let it cool down. Pour the cake on a plate and allow to cool completely.
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Nutrition
460Calories
Sodium0% DV0.6g
Fat45% DV29g
Protein14% DV7g
Carbs14% DV43g
Fiber4% DV1g
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