Hi guys! Needed to repost this recipe as for some reason the post got deleted from my blog, so annoying 😦 I really do apologise to you all of you who were trying to find it via my link on Instagram or Facebook only to find a broken link. Please let me know if that happens again!
This sweet little zucchini loaf is the perfect solution for all of you that need more veg in your diet but are not huge fans of the taste. I promise you, you won’t taste the veg at all! Thanks to the zucchini, this cake is super moist (sorry, but there’s no better equivalent that would do it justice) and super easy to make. Perfect thing to make on a Sunday or week night so you can have it as a snack with your coffee of tea throughout the week. The combination of spices gives it a nice kick, plus it’s packed with healthy fats. For a paleo version, just replace the rice flour with almond flour entirely. I have a chocolate version of this too so all you chocoholics – watch this space!
Recipe (one loaf)
- 150g almond flour
- 80g rice flour
- 5 tbsp honey
- 4 eggs
- 1 1/2 small zucchini (or one medium), shredded
- 1/2 tsp nutmeg
- 1 tsp cinnamon
- zest 1/2 lemon
- 1 tsp baking powder
- 2 tbsp coconut butter, melted
- pinch of salt
Mix all the dry ingredients in one bowl and all the wet ones in another. Mix both together in one bowl. Add the shredded zucchini and mix well. Pour in a loaf tin, greased and lined up with parchment paper. Bake on 180ºC for 30 minutes, give or take. I suggest covering the loaf with extra parchment paper to avoid burning its top. Once done, let it cool for at least 20 minutes before serving.