RECIPE
13 INGREDIENTS6 STEPS35MIN

Zucchini Walnut Cake

4.0
2 Ratings
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Joyous Health
Joy McCarthy is the Founder of Joyous Health, a Certified Holistic Nutritionist and best-selling author.
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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!

35MIN

Total Cooking Time

13

Ingredients
Joyous Health
Joy McCarthy is the Founder of Joyous Health, a Certified Holistic Nutritionist and best-selling author.
GO TO BLOG
Ingredients
US / METRIC
Servings:
8
Serves 8
1 cup
Grated Zucchini
1
Ripe Banana , mashed
1/2 cup
Dark Pure Maple Syrup
1/2 cup
Coconut Oil
plus extra for greasing the pan
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
Chopped Walnuts
plus extra to sprinkle on top of the cake
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Directions

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Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease the sides of an 8 or 9-inch springform pan with coconut oil and line the bottom with parchment paper.
Step 2
Combine Zucchini (1 cup) , Apple Sauce (1/2 cup) , 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.
Step 3
Combine Brown Rice Flour (1 cup) , Coconut Flour (1/2 cup) , Baking Powder (1 tsp) , Ground Nutmeg (1/2 tsp) , and Ground Cinnamon (1 tsp) in a separate bowl.
Step 4
Combine dry and wet ingredients together. Fold in the Walnuts (1/4 cup) .
Step 5
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.
Step 6
Let cool slightly, then slice and serve.

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