Go Back
joyous healthjoyoushealth.com

Zucchini Walnut Cake

DessertsDairy Freegluten-freeKid FriendlyVegetarian

Ingredients

  • 1 cup zucchini grated skin on**
  • 1/2 cup applesauce
  • 2 whole eggs
  • 1 banana mashed
  • 1/2 cup dark maple syrup
  • 1 tsp vanilla extract
  • 1/2 cup coconut oil melted
  • 1 cup brown rice flour
  • 1/2 cup coconut flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 cup walnuts chopped

Instructions

  • Preheat oven to 350F degrees. Grease the sides of an 8 or 9" springform pan with coconut oil and line the bottom with parchment paper.
  • Combine zucchini, applesauce, eggs, banana, maple syrup, vanilla and coconut oil in a large bowl.
  • Combine flours, baking powder and ground spices in a separate bowl.
  • Combine dry and wet ingredients together. Fold in chopped walnuts but reserve some to sprinkle on top of cake.
  • Pour cake mixture into springform pan. Place in oven and bake for 25-35 minutes until a knife inserted comes out clean.

Notes

*I bake this cake on convection setting and 25 minutes does the trick. If you do not have a convection oven, then you'll likely need to bake it for 35 minutes.
**You could double the amount of zucchini in this recipe. I haven't tried it but after baking it, I thought it could use more zucchini.
Find this recipe and more at https://www.joyoushealth.com/27148-blog-zucchini-walnut-cake/