Oh My Veggies · by Nicole★ 5.0 (2)
Spelt, zucchini and lemon cake
NUTRITION · PER SERVING80M COOK
CAL 22%·PRO 16%
CARBS 57G53% OF CAL
4G FIBER19G OTHER35G TOTAL SUGAR
FAT 20G42% OF CAL
13G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist dairy-free cake made with spelt flour and fresh zucchini, brightened by lemon zest and glaze. A great way to sneak vegetables into dessert.
dessertamericanbaked good🔥 ovendairy freevegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 150 g coconut oil (5 1/4 oz)
- 275 g raw sugar (1¼ cups)
- 3 eggs
- 300 g zucchini (grated)
- zest and juice of 2 large lemons
- 300 g wholemeal spelt flour (2 cups)
- 60 g almond meal (1/2 cup, ground almonds)
- 1 tsp ½ baking powder
- tsp ½ bicarb soda (baking)
- GLAZE:
- 1/2 cup icing sugar
- 1/2 tsp lemon zest
- juice of half a lemon
At a glance
PER SERVING · TIME 80M
CAL 22%·PRO 16%
CARBS 57G53% OF CAL
4G FIBER19G OTHER35G TOTAL SUGAR
FAT 20G42% OF CAL
13G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h
- Sodium
- 88mg
- Total sugar
- 35g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 257mg
- Calcium
- 40mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 88MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.