Zucchini-lemon cake with pistachios and coconut

Let's prepare delicious pastries today - zucchini-lemon cake with pistachios, coconut flakes and icing. The cupcake is perfect in taste and texture - loose, moderately sweet and incredibly fragrant. The dough is kneaded on sour cream and vegetable oil, zucchini provides tenderness and light moist structure to the cake, lemon zest and coconut flakes set the flavor tone, icing on lemon juice maintains a citrus note. We also add pistachios to the cake, they will make the taste and structure of the cake more interesting.

Ingredients

• Zucchini - 250-300 g
• Sour cream 10% - 130 g
• Vegetable oil (refined) - 120 ml + for mold preparation
• Eggs - 2 pcs.
• Sugar - 150 g
• Flour - 230 g (1.5 cups with a capacity of 250 ml)
• Pistachios - 120 g
• Coconut flakes - 70 g
• Lemon (zest) - 1 pc.
• Baking powder - 1 teaspoon
• Salt - 1 pinch
• For glaze:
• Powdered sugar - 180 g
• Lemon (juice) - 1 pc.

Directions

1. Turn on the oven to preheat to 180 degrees.
2. In a bowl mix flour with baking powder.
3. In a separate bowl, combine eggs with salt and sugar.
4. Pour in odorless vegetable oil, add sour cream.
5. Grate the zucchini on a fine grater - you need 250 g of pulp.
6. Squeeze the zucchini pulp from the liquid and add to the bowl with the egg-sour cream mixture.
7. Using a fine grater, add the lemon zest (remove only the yellow layer of the peel).
8. Mix the ingredients with a whisk or mixer.
9. Add flour with baking powder.
10. Mix the dough until smooth. It gets thick.
11. Pour the coconut into the batter.
12. Peel the pistachios and finely chop.
13. Add pistachios to the dough. Mix.
14. Line a cake pan with parchment paper and grease with butter.
15. Put the dough into a mold.
16. Bake the cake in a preheated oven at 180 degrees for 40-45 minutes. Readiness to check with a skewer (pierce the dough with it - if the skewer is dry, the cake is ready).
17. Carefully remove the finished cake from the mold.
18. Prepare glaze: Pour powdered sugar into a bowl, add lemon juice.
19. Stir lemon juice and powder until a homogeneous mixture without lumps.
20. Pour the prepared icing over the cake, let it brew a little.
21. Zucchini-lemon cake with pistachios and coconut flakes turned out to be very tasty and fragrant. Be sure to try to cook such a cupcake, you will be satisfied.
22. Bon appetit!