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.
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Servings: 9 slices
Ingredients
- 1 1/2 cups zucchini grated
- 1 tsp vanilla
- 1 cup raw or organic cane sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 cup olive, avocado, or melted coconut oil
- 1/4 cup unsweetened applesauce
- 2 large eggs
- 1/2 tsp cinnamon
- 1 1/2 cups gluten-free flour blend
- 3/4 cup almond meal ground from raw almonds
- 1/4 cup gluten-free oats
- 1 pinch Salt
Instructions
- 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.
- 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.
- 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.
- 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.
- Once the cake is fully cooled, frost and serve immediately. You’ll have leftover frosting.