Apple Zucchini Bundt Cake

• 5 None eggs, separated
• 250 g courgette, grated
• 1 None apple, grated
• 200 g butter or margarine
• 250 g + 3 tbsp caster sugar
• 1 tsp vanilla extract
• Pinch None salt
• 300 g plain flour
• 1 tsp baking powder
• 2 tbsp cocoa powder
• 200 g icing sugar
• 2 tbsp lemon juice
• 1 sprig mint, finely chopped

1. Preheat oven to 350u0b0F. Cream the butter and 1 1/4 cups sugar. Add the vanilla extract and pinch of salt. Stir in egg yolks one at a time. Sift the flour, baking powder and cocoa powder together and and stir into batter. Stir in the zucchini and apple. Beat egg whites until stiff and gently fold into batter. Pour the batter into a greased Bundt pan and bake for 1 hour and 15 mins, covering with aluminum foil after 55 mins. Cool for 30 mins in the pan, then turn out onto a plate.
2. To make the glaze, mix the powdered sugar, lemon juice and 1-2 tbsp water. Drizzle on the cake. Crush the mint with the remaining sugar and sprinkle on top of the cake to serve.

eggs, courgette, apple, butter, vanilla, salt, flour, baking powder, cocoa, icing sugar, lemon juice, mint

Taken from recipes-plus.com/api/v2.0/recipes/21588 (may not work)