Zucchini Cake #glutenfree #lchf

Hello! I’m Mel and I have an important question for you: “Who wants to eat some cake?“. 🙂

I think I’ve been watching Cake Boss too much lately.
You know, it would be awesome if he could use less sugar on his recipes.

C’mon, Handy! Let’s make a gorgeous and moist Zucchini cake.
PS: Don’t get intimidated by the long list of ingredients, it is an easy recipe.

  • 300g of raw shredded zucchini
  • 200g of almond meal
  • 100g of coconut flour
  • 1 teaspoon of ground ginger
  • 1 teaspoon of ground nutmeg
  • 2 tablespoons of ground cinnamon
  • 1 teaspoon of baking powder
  • 1 teaspoon of baking soda
  • 4 tablespoons of coconut sugar
  • 4 medium eggs
  • 1/2 cup of melted coconut oil
  • 1/2 cup of olive oil
  1. Preheat oven to 180C (356F)
  2. Mix all the wet ingredients using a stand mixer until pale yellow.
  3. Slow down your mixer and start adding the dry ingredients (except the zucchini), one by one, until everything is completely mixed.
  4. Now you can add the zucchini to the batter and mix things using a spoon or a spatula.
  5. Place the batter on a greased pan.
  6. Put it in the oven and let it bake for 40 minutes (this may vary according to your oven)
  7. That’s all. Enjoy it!

* Note: net carb count = total carbs - fiber. Carb count is estimated based on the products I used.
Always check nutrition labels for accurate carb counts and gluten information.

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