Spiced Almond-Flour Zucchini Sheet Cake

1. Drain the Zucchini

Grate the zucchinis and place them in a sieve over a bowl. Sprinkle with salt and let them sit for an hour to draw out the excess moisture. After an hour, wrap the zucchini in a clean tea towel and squeeze firmly to remove as much liquid as possible.

2. Prepare the Oven and Baking Sheet

While the zucchini is draining, preheat your oven to 325°F (163°C). Grease a 12 by 17-inch rimmed baking sheet to prepare it for the batter.

3. Combine Dry Ingredients

In a large bowl, whisk together the almond flour, granulated sweetener, baking powder, cinnamon, ginger, salt, and cloves. Make sure everything is well combined to distribute the spices evenly.

4. Mix Wet Ingredients into Dry Ingredients

Stir the drained zucchini into the dry ingredients, followed by the eggs, melted coconut oil, and water. Mix until the batter is well combined and smooth.

5. Spread Batter and Bake

Spread the batter evenly onto the greased baking sheet. Place the baking sheet in the preheated oven and bake for 25 to 30 minutes. You'll know the cake is ready when the top is golden brown and firm to the touch.

6. Cool and Serve

Once the cake is baked, remove it from the oven and allow it to cool completely in the pan. This will help it set and make it easier to cut into squares for serving.