The perfect summery treat, that’s a zesty, tangy dream of a cake with a load of green goodness from courgettes in there too.
A twist on an idea my lovely kitchen wizard Lara brought in that just needed a flavour pop and now we’re hooked. I hope you all love it as much as we have.
- ½ cup polenta
- ½ cup coconut flour
- 1 tsp baking soda
- ¼ tsp salt
- 3 eggs, beaten
- ½ cup coconut oil
- 1 tsp vanilla extract
- 4 tbsp runny honey
- 1 lemon zest + juice
- 1 lime zest + juice
- 1 ½ cups courgettes, finely grated
- ¼ cup fresh basil, loosely packed, sliced into ribbons
Heat oven to 160 C
Pour all the dry ingredients into a large mixing bowl and combine.
Grate the courgettes (using a food processor makes this super easy), and remove excess moisture by placing in a kitchen towel and patting firmly.
Add the wet ingredients into a medium mixing bowl and stir together, then tip into the other bowl and combine carefully.
Pour the batter into a grease proof lined loaf tin. Bake at 160 C for 35-40 minutes until browning beautifully. Leave to cool on a wire rack. Serve with Crete fraiche or yoghurt and a squeeze of lime.