This Zucchini Cake recipe is a great way to make lame excuses for what your eating, like “it’s not cake – – it’s vegetables.” But in this case, it is! And nothing in this cake is unhealthy in any way.
A zucchini has as much potassium as a banana. This is big news for people like me who have given up the starchy, way-too-sweet banana in favor of feeling well. On the other hand, if you are not a fan of zucchini, the news probably doesn’t shake up your world too much. However, when you recall that zucchini can be used in baked goods – well, that’s another matter.
Remember to use organic ingredients when possible, and to use cookware that is safe. There is more about cookware in an earlier blog and in GOOD FOOD. I adapted this recipe from one in my son’s book, “Maximized Living Nutrition Plan,” and it is moist and delicious.
Zucchini Cake Recipe
Serves 16 to 20
- 2 cups almond flour
- 1/2 cup ground flax meal
- 1 tablespoon aluminum free baking powder
- 1 tablespoon cinnamon
- 1 teaspoon ginger
- ¼ to ½ teaspoon cloves
- ¼ to ½ teaspoon freshly grated nutmeg
- 1⁄4 to 1/2 teaspoon concentrated powdered stevia
- 1⁄2 teaspoon salt
- 1/2 cup walnuts, chopped
- 4 organic eggs
- 1 teaspoon vanilla
- 1/2 cup organic milk or unsweetened almond milk
- 2 cups zucchini, grated, then squeezed in a clean towell to remove excess water
- Stir together all the dry ingredients, including the chopped walnuts.
- Lightly beat together all the moist ingredients (the eggs, vanilla, and milk).
- Combine the wet mixture and the dry mixture. Add the zucchini and continue stirring until all ingredients are incorporated.
- Place in a greased 8×8 cake pan and bake at 350º for 50 to 55 minutes.