Lemon Courgette Cake
Courgettes, almond flour, and coconut flour make this cake moist and rich in fiber, while lemon adds a fresh tang. The texture becomes soft after the cake cools completely.
Grate the courgettes (200 g), season them with table salt (1 g), and leave them for 10 minutes. Squeeze out the excess liquid.
Zest the lemon (35 g) and remove its flesh. Add melted coconut oil (40 g), eggs (150 g), lemon flesh, and zest to the courgettes. Blend the mixture with an immersion blender.
Mix almond flour (100 g), coconut flour (50 g), baking powder without starch (4 g), and stevia (to taste). Combine the dry mixture with the courgette mixture.
Transfer the batter to an 18 cm pan and bake at 180 °C for about 40 minutes. Cool the cake completely before serving.
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