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Zucchini is often celebrated for its versatility in the kitchen, particularly in baking, where it can transform a simple recipe into a moist and flavorful delight. This underrated vegetable has gained a following among home bakers and health enthusiasts alike, thanks to its ability to seamlessly blend into sweet treats while adding nutritional value. The Heavenly Almond Flour Zucchini Cake stands out as a prime example of this trend, marrying the rich, nutty flavor of almond flour with the subtle sweetness and moisture of zucchini.

Almond Flour Zucchini Cake

Indulge in the delightful taste of Heavenly Almond Flour Zucchini Cake, a unique and nourishing dessert that combines the rich, nutty flavor of almond flour with the moisture and sweetness of zucchini. Perfect for gluten-free diets, this cake is packed with vitamins and minerals while offering a fluffy texture. Enjoy a guilt-free treat that satisfies your sweet tooth and elevates your baking game. Customize with nuts, chocolate, or spices for a personal touch!
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Ingredients
  

2 cups almond flour

1 cup grated zucchini (approximately 1 medium zucchini)

1/2 cup granulated sugar or coconut sugar

1/2 cup maple syrup or honey

3 large eggs

1/4 cup vegetable oil or melted coconut oil

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon ground cinnamon

1/2 cup chopped walnuts or pecans (optional)

1/4 cup raisins or chocolate chips (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.

    Prepare the Zucchini: Grate the zucchini using a box grater or food processor. Use a clean kitchen towel to squeeze out excess moisture from the grated zucchini. Set aside.

      Mix Dry Ingredients: In a large mixing bowl, combine the almond flour, baking powder, baking soda, salt, and ground cinnamon. Whisk together until evenly mixed.

        Combine Wet Ingredients: In a separate bowl, beat the eggs, then add the granulated sugar (or coconut sugar), maple syrup (or honey), oil, and vanilla extract. Mix well until smooth.

          Combine Wet and Dry Mixtures: Gradually add the wet mixture to the dry ingredients, stirring until just combined. Avoid overmixing.

            Fold in Zucchini and Nuts: Gently fold in the grated zucchini and, if using, the chopped nuts and/or raisins or chocolate chips until evenly distributed in the batter.

              Pour Batter into Pan: Transfer the batter into the prepared cake pan, spreading it evenly with a spatula.

                Bake the Cake: Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbles. The top should be lightly golden.

                  Cool and Serve: Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and serve as a delightful snack or dessert!

                    Prep Time, Total Time, Servings: 15 mins | 55 mins | 8 slices