105 minutes
A delightful and cozy cake made with finely shredded zucchini, almond flour, and a blend of warm spices.
to taste
Blanched Almond Flour
cups
Granulated Erythritol Sweetener
cups
tablespoons
teaspoons
teaspoons
teaspoons
Ground Cloves
teaspoons
each
cups
cups
1. Prepare the Zucchini
Place the finely shredded zucchini in a sieve and sprinkle it generously with salt. Let it sit for about an hour to drain. After the hour, use a tea towel to squeeze out as much remaining moisture as possible.
2. Preheat the Oven
Preheat your oven to 325°F (163°C).
3. Prepare the Baking Sheet
Grease a 12 by 17-inch rimmed baking sheet with a bit of coconut oil or butter.
4. Mix the Dry Ingredients
In a large bowl, whisk together the almond flour, granulated erythritol sweetener, baking powder, ground cinnamon, ginger powder, ¼ teaspoon salt, and ground cloves.
5. Combine the Wet and Dry Ingredients
Add the well-drained zucchini, eggs, melted coconut oil, and water to the bowl of dry ingredients. Stir until the batter is well combined.
6. Spread the Batter
Spread the batter evenly onto the greased baking sheet. Make sure it’s spread out to the edges to ensure even baking.
7. Bake the Cake
Place the baking sheet in the preheated oven and bake for 25 to 30 minutes until the top is golden brown and firm to the touch.
8. Cool the Cake
Once baked, let the cake cool completely on the baking sheet.
Use fresh, local zucchini and consider whole, toasted, and ground almonds for the freshest flavor, or a high-quality almond meal.
Use a kitchen scale for accuracy, especially with flour and leavening agents.
Use fresh, possibly home-ground spices for the most impactful taste.
Mix just until combined to avoid developing the gluten too much, which can lead to a tough cake.
Grate the zucchini finely and squeeze out as much excess moisture as possible to prevent a soggy cake.
Comments (0)