Zucchini Cake

yield:
servings:6
prep time:10 min
cook time:30 min
ready in:40 min
ninaspaleokitchen
My name is Nina Hordila and I am a food coach, diet planner and enthusiastic cook. My goal is to help individuals find the right balance between a fit and healthy lifestyle regime. I am really passionate about food, especially when it comes to cooking for clients and friends. more at www.ninaspaleokitchen.com
View this chef’s website
Ingredients
  • 1 medium zucchini, shredded
  • 2 whisked eggs
  • ¾ cup (170 grams) nutbutter ( I used cashew butter, but you can use almond, hazelnut or even peanut if not strict paleo)
  • ⅓ cup organic raw honey
  • ¼ cup cocoa powder
  • 2 tablespoons coconut flour ( if you are using normal wheat flour please use 4-5 tablespoons)
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 handful dried cranberries ( raisins will work too)
Directions
  • Preheat your oven to 180 C degrees. Shred your zucchini and remove the excess liquid. Using your hands squeeze until the zucchini feels water-less. Place zucchini in a bowl with the rest of your ingredients. Using a large spoon fold everything in until all the ingredients are combined. Pour your ingredients into a small loaf pan. Place in oven to bake for 25-35 minutes or until toothpick comes out clean when you poke it. Mine took almost 35 minutes to completely cook through. Let cool, cut and serve!

Comments