Description

Super simple and crazy moist healthy zucchini cake that happens to be gluten free! Made with almond flour and sweetened with maple syrup, this one bowl wonder requires no squeezing and is a total must-make. Enjoy it on its own, with ice cream, or my favorite: slathered in cream cheese frosting!

Ingredients

Units Scale

2 tbsp butter, melted
2 cups almond flour
1/4 cup ground flaxseed
1 tsp baking soda
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp fine sea salt
1/3 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 healthy lemon cream cheese frosting (or you could add chocolate chips!)

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Instructions

Preheat oven to 350F. Spray an 8x8 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 is gets even better the next day.

Notes

The only flour that works in this recipe is almond flour! All purpose will not work here; the cake would be very dry.

The nutrition info for frosted cake is listed below the recipe. For unfrosted cake, it's: 173 calories, 7g fat, 6g sugar, 4g protein, 10g carb, 167mg sodium, 36mg cholesterol