Zucchini Apricot Cake

Zucchini, zucchini, zucchini all over the place. Some people might be already fed up with the zucchini glut in their garden. Even if we harvest kilo over kilo, we just can’t get enough of it. The simple trick is to transform the vegetable in new dishes or to slip it under everywhere. And we won’t stop for desserts!

Preheat the oven to 180°C and prepare a baking pan (20x30cm) with baking paper.
Roughly grate the zucchini, chop the dried apricots. Mix zucchini, apricots, lemon zest and lemon juice. Separate the eggs and whip the egg white with the salt. Blend the butter and the sugar with a mixer until it’s creamy, add the egg yolks and froth it up. Mix the flour with baking soda. Fold the egg mass under the grated zucchini, sift in the flour and carefully mix (don’t mix too long, the cake will get too firm otherwise). At last, fold in the whipped egg whites. Spread the dough in the baking pan and bake for 45 minutes. After baking, let it cool down.
Meanwhile, prepare the frosting. For that mix the butter with honey. Add the cream cheese and lemon juice and beat until it’s creamy. Half and pit the apricots. Coat the cake with the frosting and spread the apricots. Chill the cake until serving.



350 g zucchini

10 dried apricots

abrasion of one organic lemon

1 tbsp lemon juice

4 organic eggs (size M)

1/2 tsp salt

180 g whole cane sugar

150 g butter

250 g spelt flour

1 tsp baking powder

1 tsp baking soda


60 g butter

60 g organic honey

200 g double cream cheese

1 tbsp lemon juice

500 g apricots