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To ensure your Almond Flour Zucchini Cake has the right texture, the preparation of the zucchini is crucial. Start by selecting firm, fresh zucchinis. Wash them thoroughly, and if desired, peel them for a lighter color in the final cake (though the skin adds nutrients). Use a box grater or the shredding attachment of a food processor to grate the zucchini finely; this allows it to blend seamlessly into the batter.

Almond Flour Zucchini Cake

Discover the joy of baking with this Delightfully Moist Almond Flour Zucchini Cake. This gluten-free treat combines the nutty richness of almond flour with the moisture of zucchini, resulting in a tender and flavorful dessert. Perfect for breakfast, snacks, or special occasions, this cake is a delightful choice for anyone looking to indulge without compromising on nutrition. Packed with healthy fats, vitamins, and fiber, this cake offers a satisfying and guilt-free way to satisfy your sweet tooth. Dive into the delicious world of almond flour and zucchini and enjoy this versatile and wholesome dessert!
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Ingredients
  

2 cups almond flour

1 cup grated zucchini (about 1 medium zucchini)

1/2 cup coconut sugar (or brown sugar)

1/4 cup honey or maple syrup

3 large eggs

1/3 cup coconut oil, melted (or unsalted butter)

1 teaspoon vanilla extract

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon nutmeg (optional)

1/2 cup chopped walnuts or pecans (optional)

1/2 cup dark chocolate chips (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.

    Prepare the Zucchini: Grate the zucchini using a box grater or food processor. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture.

      Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs, coconut oil, honey (or maple syrup), and vanilla extract until well combined.

        Combine Dry Ingredients: In another bowl, mix the almond flour, coconut sugar, baking soda, baking powder, salt, cinnamon, and nutmeg (if using). Stir until evenly distributed.

          Combine Mixtures: Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Be careful not to overmix.

            Add Zucchini and Nuts: Fold in the grated zucchini along with chopped walnuts or pecans and chocolate chips, if using. Ensure the zucchini is evenly distributed throughout the batter.

              Bake the Cake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.

                Cool and Serve: Once done, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely. Slice and enjoy your delicious Almond Flour Zucchini Cake plain, or with a dollop of whipped cream or a scoop of ice cream!

                  Prep Time, Total Time, Servings: 15 min | 50 min | 8 servings