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Foodrhythms

About Recipe

This super moist Zucchini Almond Cake is gluten-free with a hint of citrusy flavor and crunchy almond bites!

Ingredients

2 cups gluten-free all-purpose flour

1 tsp sea salt

1 tsp baking soda

1 tsp baking powder

1 tsp ground cinnamon

pinch nutmeg

½ cup roasted unsalted almonds, chopped

2 cups grated zucchini

3 eggs

2 tsp vanilla extract

1 tsp orange zest

½ cup honey

1 orange, juiced

Cooking Procedure

1

n span>Schedulenn n Pre-heat oven to 350F degrees. Place parchment paper on a 9x9 baking sheet, leaving sides hanging for easy pulling. Spray pan and parchment paper. Set aside.n n In a large bowl mix the first 7 ingredients (dry ingredients) to combine.n n In a small bowl whisk the next 6 ingredients (wet ingredients) to combine.n n Pour the wet ingredients into the large flour bowl and fold to combine. Gently fold until the batter is uniform.n n Pour into the prepared 9x9 baking sheet and bake for 20-22 mins. Insert toothpick, if it’s clean remove from oven and let it cool completely before cutting into squares.n n (Optiona) to sprinkle with confectioning sugar or cover with a thin layer of frosting!nn

See Recipe Procedure

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