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!