Lemon & Rosemary Zucchini Bundt Cake

Few things go better with a coffee break than a bundt cake. This one won’t disappoint.

• 3 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 cup butter
• 2 cups powdered sugar
• 3 eggs
• 3/4 cup plain yogourt
• 2 tbsp lemon juice
• 1 tbsp freshly chopped rosemary
• 3 tsp grated lemon zest
• 1 cup shredded zucchini, squeezed to remove moisture

INSTRUCTIONS

1. Preheat your oven to 350˚F, and grease and flour a large bundt pan.
2. In a medium bowl, combine the flour, baking powder, baking soda and salt.
3. In a large bowl, beat the butter until creamy, and then beat in the sugar.
4. Next, add the eggs, and beat again until smooth. Add the flour mixture and the yogourt, and gently mix until combined.
5. Next, stir in the lemon juice, rosemary, lemon zest and zucchini.
6. Spoon the batter into the prepared bundt pan, and bake for 50 to 60 minutes in the preheated oven.
7. Let cool in the pan for 15 minutes, then tip the cake out onto a cooling rack and let it cool completely.