One morning, I had nothing left for breakfast. I love breakfast and sometimes I feel lazy to go to the bakery. I rather make pancakes or crepes. Problem was that morning I had nothing to make a cake but zucchini. No milk, no egg.

Fortunately, previous weekend, my friend Nelly (La Dinette de Nelly) told me about a sweet zucchini cake she made and brought at the office. Nelly’s co-workers are so lucky. She always brings them the sweetest treats. I hadn’t quiet exactly the same ingredients she used. Also I tried with what was left in my kitchen : zucchini, 1/2 lemon, coconut milk, flour, butter and sugar. And from time to time, improvised recipes just work.

Ingredients (6 muffins):

• 1 small courgette/zucchini
• 1/2 lemon zest
• 120g/3.85oz flour
• 120ml/4fl.oz. coconut milk
• 120g/3.85oz sugar
• 60g/1.95oz butter
• Vanilla extract

Directions:

Preheat the oven at 180°C.

Peel the zucchini. Cut in two and take off the seeds if many. Steam it for 10-15 minutes until soft. In a mixer bowl, mix the flour, zucchini, coconut milk, sugar, melted butter and two drops of vanilla extract. Then, add the 1/2 lemon zest and mix gently.

Pour the mixture in muffins molds. Cook for 25-30 minutes.

Filed under: Cookie & small cake, courgette, Dessert, Food, Gastronomic diary, Recipes Tagged: Cake, coconut, Cook, Cooking, courgette, Food, muffin, Recipe, sweet, zucchini

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