Zucchini Walnut Cake (Moist, Healthy & Nutritious)
Ingredients:
1 ½ cups almond flour (or whole wheat flour for non-gluten-free)
1 tsp baking powder
½ tsp baking soda
1 tsp cinnamon
¼ tsp nutmeg (optional)
½ tsp salt
2 large eggs
¼ cup honey or maple syrup (or a sugar substitute like erythritol)
1 tsp vanilla extract
1 ½ cups grated zucchini (squeezed to remove excess moisture)
½ cup walnuts (chopped)
2 tbsp coconut oil (or olive oil)
1 tbsp unsweetened applesauce (optional for extra moisture)
Instructions:
Preheat Oven:
Set your oven to 175°C (350°F).
Grease a small cake pan or line it with parchment paper.
Prepare Zucchini:
Grate the zucchini and squeeze out any excess moisture using a clean towel or paper towel.
Mix Dry Ingredients:
In a bowl, whisk together almond flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Mix Wet Ingredients:
In another bowl, whisk together eggs, honey, vanilla extract, coconut oil, and applesauce.
Combine Wet and Dry Ingredients:
Slowly add the dry ingredients into the wet mixture and stir until combined.
Fold in Zucchini and Walnuts:
Gently fold in the grated zucchini and chopped walnuts.
Bake:
Pour the batter into the prepared cake pan.
Bake for 25-30 minutes, or until a toothpick comes out clean.
Cool & Serve:
Let the cake cool for at least 10 minutes before slicing.
Optionally, top with a light Greek yogurt frosting or dust with cinnamon for extra flavor.
Tips:
For a moist cake, don’t skip squeezing out the zucchini moisture, as too much liquid can make the cake soggy.
For a keto version, use erythritol or stevia instead of honey or maple syrup.
Store in the fridge for up to 5 days or freeze slices for later.
