Zucchini Cake
Ingredients
Dry Ingredients
-
2
cups
whole wheat flour
-
1½
cups
rolled oats
-
1
tbsp
baking soda
-
1
tbsp
ground cinnamon
-
½
tsp
ground ginger
-
½
tsp
salt
-
¼
tsp
freshly ground nutmeg
Wet Ingredients
-
1
cup
mashed avocado
-
1
cup
plain Greek yogurt
-
1
cup
buttermilk
-
¾
cup
date paste
-
¼
cup
unpasteurized honey
-
¼
cup
melted coconut oil
-
3
large
eggs
-
3
tbsp
blackstrap molasses
-
1
tsp
pure vanilla extract
Add-ins
-
3
cups
grated zucchini
-
¾
cup
chopped walnuts
-
½
cup
dried apricots
Instructions
- Preheat the oven to 350°F and grease a 9" x 13" baking pan.
- Grate the zucchini and squeeze out as much moisture as possible.
- In a bowl, combine the dry ingredients and mix well.
- In another bowl, mix the wet ingredients until well combined.
- Add the eggs and vanilla extract to the wet mixture and mix again.
- Combine the wet and dry ingredients, mixing until just combined.
- Fold in the grated zucchini, dried apricots, and walnuts gently.
- Transfer the batter to the prepared pan and spread evenly.
- Bake for about 45 minutes or until golden brown and a toothpick comes out clean.
- Allow the cake to cool completely before cutting into squares.
Nutrition Facts (estimated)
Servings
15
Calories
299
Total fat
12g
Total carbohydrates
44g
Total protein
9g
Sodium
338mg
Cholesterol
34mg
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