Recipe Image

Servings:

Zucchini Walnut Cake

This cake doesn't need to be saved for special occasions, mind you! You can enjoy it for breakfast because it's so healthy, full of fiber and doesn't spike your blood sugar the way baked goods with wheat or white flour can. And, it's gluten-free too!

Total Time

35min

4.0

2 Ratings

Author: Joyous Health

Servings:

Ingredients

•

1 cup

Grated Zucchini

•

1/2 cup

Apple Sauce

•

Eggland's Best Classic Eggs

•

Ripe Banana , mashed

•

1/2 cup

Dark Pure Maple Syrup

•

1 tsp

Vanilla Extract

•

1/2 cup

Coconut Oil

•

1 cup

Brown Rice Flour

•

1/2 cup

Coconut Flour

•

1 tsp

Baking Powder

•

1 tsp

Simply Organic Cinnamon, Ground

•

1/2 tsp

Ground Nutmeg

•

4 Tbsp

Chopped Walnuts

Cooking Instructions

Preheat oven to 350 degrees F (180 degrees C). Grease the sides of an 8 or 9-inch springform pan with coconut oil and line the bottom with parchment paper.

Combine Zucchini (1 cup) , Apple Sauce (1/2 cup) , Eggland's Best Classic Eggs (2) , Banana (1) , Dark Pure Maple Syrup (1/2 cup) , Vanilla Extract (1 tsp) , and Coconut Oil (1/2 cup) in a large bowl.

Combine Brown Rice Flour (1 cup) , Coconut Flour (1/2 cup) , Baking Powder (1 tsp) , Ground Nutmeg (1/2 tsp) , and Simply Organic Cinnamon, Ground (1 tsp) in a separate bowl.

Combine dry and wet ingredients together. Fold in the Walnuts (4 Tbsp) .

Pour cake mixture into a springform pan and sprinkle additional walnuts on top. Place in oven and bake for 25-35 minutes until a knife inserted comes out clean.

Let cool slightly, then slice and serve.

Nutrition Per Serving

CALORIES

317

FAT

18.6 g

PROTEIN

3.4 g

CARBS

37.8 g