- The MS Cookbook
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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