Apple Zucchini Bundt Cake

• 5 eggs separated
• 2 cups courgette grated
• 1 apple grated
• 7/8 cup butter or margarine
• 2 1/16 cups caster sugar
• 1 teaspoon vanilla extract
• 1 pinch salt
• 2 3/8 cups plain flour
• 1 teaspoon baking powder
• 2 tablespoons cocoa powder
• 1 2/3 cups icing sugar
• 2 tablespoons 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 grated, apple, butter, caster sugar, vanilla, salt, flour, baking powder, cocoa powder, icing sugar, lemon juice, mint

Taken from www.yummly.com/recipe/Apple-Zucchini-Bundt-Cake-1408139 (may not work)