Lemon Zucchini Bread

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We love to use veggies in our cakes! This time we went for zucchini which makes the loaf incredibly moist but leaves no flavour at all. This cake is super lemony, with funny texture due to poppy seeds and grinded almonds. The lemon glaze is made out of homemade coconut butter mixed with a little bit of honey & EV coconut oil. One of our bestsellers 🙂

Ingredients: butter, eggs, raw cane sugar, almonds, flour mix (buckwheat, rice, tapioca, potato, corn), homemade coconut butter, poppy seed, lemons, zucchini, cream of tartaar, vanilla pod