Zucchini Walnut Cake

77 cookbooks

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!

Joyous Health

Serves 8

13 Ingredients

1 cup Zucchini

1/2 cup Apple Sauce

2 Egg

1 Banana

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 Ground Cinnamon

1/2 tsp Ground Nutmeg

1/4 cup Walnuts

6 Steps

Steps 1

Preheat oven to 350 degrees F (175 degrees C). Grease the sides of an 8 or 9" springform pan with coconut oil and line the bottom with parchment paper.

Steps 2

Combine Zucchini, Apple Sauce, Egg, Banana, Dark Pure Maple Syrup, Vanilla Extract and Coconut Oil in a large bowl.

Steps 3

Combine Brown Rice Flour, Coconut Flour, Baking Powder, Ground Nutmeg, and Ground Cinnamon in a separate bowl.

Steps 4

Combine dry and wet ingredients together. Fold in chopped Walnuts but reserve some to sprinkle on top of cake.

Steps 5

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

Steps 6

Serve and enjoy!