17Ingredients
Calories
60Minutes

Ingredients

  • 500 grams zuchinni
  • 4 eggs
  • 1 cup brown sugar
  • 3/4 cup white sugar
  • 1/2 cup cooking oil
  • 1 cup cake flour
  • 1 cup whole wheat flour
  • 1/2 cup coconut
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground ginger
  • 1 tablespoon poppy seeds
  • 1/2 package chocolate powder
  • 6 tablespoons milk
  • 1 tablespoon unsalted butter
  • coconut (for sprinkling)
  • 3 tablespoons powdered sugar

Directions

  1. For the cake, grease and flour a Bundt pan.
  2. Preheat oven to 180°C (approximately 350°F).
  3. Rinse zucchini and grate.
  4. If zucchini is too large, remove seeds.
  5. Set aside.
  6. Beat eggs with sugar until smooth.
  7. Whisk in oil.
  8. Add grated zucchini.
  9. Mix flour, coconut, baking soda, baking powder and ginger and add to egg mixture.
  10. Mix well.
  11. Fold in poppy seeds.
  12. Bake for 30-40 minutes.
  13. Cake is done when a toothpick inserted in the middle comes out clean.
  14. For the icing, mix all ingredients with a whisk and cook on stovetop for 5 minutes.
  15. Remove from heat.
  16. Remove cake form pan.
  17. Pour icing over cake while cake is still warm.
  18. Sprinkle with grated coconut.
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