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  • The MS Cookbook
    • Jul 6, 2020
    • 1 min read

Zucchini Breakfast Cake

Zucchini cake is a wonderful breakfast treat. In our house we toast it and smother it with jam.

INGREDIENTS 4 eggs 1 tsp almond extract

1tsp vanilla extract

1 cup coconut oil 1⁄2 cup syrup 1⁄2 cup honey 2-3 cups of grated fresh zucchini 1 cup almond flour

1 cup coconut flour 1 tsp baking powder

1⁄2 tsp baking soda 1 tsp cinnamon 1⁄2 tsp ginger 1⁄2 tsp nutmeg

1) Preheat the oven to 350 degrees

2) Mix the wet ingredients together in a large bowl

3) Mix the dry ingredients together in a large bowl

4) Mix the two mixtures together

5) Add shredded zucchini into the mixture

6) Line a baking pan with wax paper and pour the mixture into the pan.

7) Bake for 40+ minutes in the oven

8) Remove the zucchini cake from the oven when the top is golden brown, and a fork can be cleanly inserted and removed without the presence of raw dough

9) Let the zucchini cake cool for 10-15 minutes and serve warm.

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