Description
This cake is moist, sweet, and packed with wholesome goodness!
Ingredients
2 tbsp butter, melted
2 cups almond flour
¼ cup ground flaxseed
1 tsp baking soda
1 ½ tsp cinnamon
¼ tsp nutmeg ¼ tsp fine sea salt
⅓ cup pure maple syrup
2 large eggs
1 tsp vanilla extract
1 cup grated zucchini, no need to peel or squeeze out water
1 batch healthy cream cheese frosting (or you could add chocolate chips!)
Instructions
Preheat oven to 350F. Spray an 8×8 inch baking dish with cooking spray or line with parchment paper.
Whisk almond flour, flax, baking soda, cinnamon, nutmeg and salt in a medium mixing bowl.
Add maple syrup, eggs, vanilla and melted butter. Whisk until smooth, add zucchini, and whisk again until combined.
Spoon into prepared baking dish and flatten out to fill the pan. Bake for 30 minutes.
Meanwhile, make frosting if using (or serve with vanilla ice cream!). Cool cake on a wire rack. Once completely cool, add frosting. I like to garnish with pecans. Store in the fridge–it’s delish cold and gets even better the next day.
- Prep Time: 10 mins
- Cook Time: 30 mins
Nutrition
- Serving Size: 12 pieces
- Calories: 173 (unfrosted)
- Fat: 6g
- Carbohydrates: 7g
- Protein: 4g