Zucchini Cake

Apparently zucchini grows very well in Alberta and I know a few people with great crops who were willing to share! This means a lot of experimenting in the kitchen to dream up new recipes. This cake was very moist and I thought pretty delicious (Z thought so too). 

Preheat oven to 325 degrees and in a bowl combine: 

  • 2 cups almond flour
  • 1.5 cups gluten free all purpose flour (or flour of your choice
  • 1/3 cup quick oats
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 cup cocoa powder
  • 1/2 tsp cinnamon
  • 1 cup egg whites
  • 1/2 cup applesauce
  • 1/4 cup avocado oil
  • 1/4 cup honey
  • 3 cups grated zucchini  

Pour batter into greased cake tin and bake for 45 min. Let cool in the pan for 15 minutes before moving to a cooling rack. Top with a cream cheese icing (I blended up a package of cream cheese with icing sugar to desired sweetness). Enjoy!

 

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