Zucchini Snack Cake
Servings: 16 servings
Calories: 153kcal
Ingredients
- 2 cups blanched almond flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ cup olive oil
- ½ cup honey or maple syrup
- 2 large eggs
- 1 ½ cups grated zucchini (with green, not packed)
Instructions
- Preheat your oven to 350°F/190°C.
- Grease an 8 inch by 8 inch baking pan and line the bottom with parchment paper.
- Combine the almond flour, salt, baking soda, and spices in a bowl and blend well with a whisk.
- Add the remaining ingredients and blend well with a fork or spatula.
- Pour the batter into your baking pan and shuffle the batter until it spreads out evenly across the pan.
- Bake for 30 minutes, or until a toothpick inserted in the center of the cake comes out clean and the top is browned (not burnt).
- Cool and frost.
- Store covered in the refrigerator for a week or so.
Nutrition
Calories: 153kcal | Carbohydrates: 12g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 23mg | Sodium: 117mg | Potassium: 46mg | Fiber: 2g | Sugar: 10g | Vitamin A: 57IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 1mg
