Almond Flour Zucchini Cake

Zucchini has gained a well-deserved reputation as a versatile ingredient in the world of baking. Often celebrated for its ability to add moisture and subtle sweetness, zucchini is a favorite among health-conscious bakers looking to create delicious treats without compromising on nutrition. This Delightfully Moist Almond Flour Zucchini Cake exemplifies this trend, transforming a simple garden vegetable into a sumptuous dessert that is both satisfying and nourishing.

Discover the delightful world of healthy baking with this moist almond flour zucchini cake! This recipe transforms zucchini into a rich, flavorful dessert that’s both gluten-free and refined sugar-free. Almond flour adds a nutty depth and loads of nutrients, while the zucchini ensures a tender, moist crumb. Perfect for any occasion, this cake is satisfying yet nourishing, making it a guilt-free indulgence. Bake your way to a delicious treat that everyone will love!

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Ingredients

2 cups almond flour

1 cup grated zucchini (about 1 medium zucchini)

1/2 cup coconut sugar (or brown sugar)

3 large eggs

1/4 cup melted coconut oil (or vegetable oil)

1 teaspoon vanilla extract

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 cup chopped walnuts or pecans (optional)

1/2 cup dark chocolate chips (optional)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper for easy removal.

Prepare the Zucchini: Grate the zucchini using a box grater or food processor. If the zucchini is very watery, place it in a clean kitchen towel and squeeze out the excess moisture. This step is crucial for a non-soggy cake!

Mix Dry Ingredients: In a large mixing bowl, combine the almond flour, baking soda, baking powder, ground cinnamon, and salt. Whisk these dry ingredients together until well combined.

Mix Wet Ingredients: In another bowl, beat the eggs and then stir in the coconut sugar, melted coconut oil, and vanilla extract until smooth.

Combine Mixtures: Gradually add the wet ingredients to the dry ingredients, mixing until no dry flour is visible. Gently fold in the grated zucchini, nuts, and chocolate chips (if using), ensuring even distribution.

Pour and Spread: Pour the batter into the prepared cake pan. Use a spatula to spread it evenly.

Bake: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The top should be lightly golden.

Cool: Once baked, let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Serve: Slice and enjoy the cake on its own or with a dollop of Greek yogurt or whipped cream for added indulgence.

Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 8 servings