Zucchini Cake
This moist Zucchini Cake will have you rethinking how you feel about zucchini. You might not even notice that there’s zucchini in it! Try this cake to mix your veggies and dessert together in a medley of flavor.
Servings Prep Time
9slices 10minutes
Cook Time
45minutes
Servings Prep Time
9slices 10minutes
Cook Time
45minutes
Ingredients
Instructions
  1. Preheat oven to 300 degrees F (148 C) and butter and flour an 8×8 pan with dairy-free butter or cooking spray and gluten-free flour.
  2. In a large mixing bowl, whisk together sugar, oil, applesauce, eggs, and zucchini. Add vanilla, baking soda, baking powder and cinnamon. Lastly add almond meal, gluten free flour blend, and gluten free oats and whisk again to combine. The batter should be slightly thick but very easy to pour.
  3. Pour batter into your pan and bake for 45 minutes – 1 hour, or when a toothpick inserted comes out clean and the edges are golden brown.
  4. While cooling, make your frosting by beating dairy-free butter and cream cheese together, then add vanilla and beat again. Add powdered sugar 1/2 cup at a time until you reach desired consistency and sweetness. It should be fairly thick but still spreadable.
  5. Once the cake is fully cooled, frost and serve immediately. You’ll have leftover frosting.
Recipe Notes

Source: https://minimalistbaker.com/gluten-free-zucchini-cake/#wprm-recipe-container-36117