Zucchini Bundt Cake

Zucchini Bundt Cake

Posted by cemmerich in Cake, coconut oil, cookbook, dairy free, desserts, donut, gluten free, high fat/moderate protein, nut free, Uncategorized, vegetarian, zucchini

Prep time

5 mins

Cook time

60 mins

Total time

1 hour 5 mins

 

To find the best prices on the ingredients I use, click on the word to take you to the website. A tasty change-up in this recipe is to use raspberry extract in place of vanilla for a chocolate-raspberry cake!

Author: Maria Emmerich

Recipe type: Dessert

Cuisine: American

Serves: 16

Ingredients

• CAKE:
• 3 cup blanched almond flour (or 1 cup coconut flour)
• ¾ cup unsweetened cocoa powder
• ½ tsp Celtic sea salt
• 1 tsp baking soda
• 1 tsp cinnamon (optional)
• 6 eggs (12 eggs if using coconut flour)
• 1 cup Swerve (or equivalent)
• 3 TBS coconut oil or butter, melted
• 3 TBS unsweetened almond milk (1/2 cup almond milk if using coconut flour)
• 1½ cups grated raw zucchini
• 1 tsp vanilla (or other extract like raspberry)
• OPTIONAL: ½ cup chopped walnuts or pecans
• GLAZE:
• ½ cup coconut oil (melted)
• ¼ cup Swerve Confectioners (or equivalent)
• 1 tsp vanilla extract (or other extract like raspberry)

Instructions

1. Preheat oven to 350F.
2. Combine almond or coconut flour, salt, cocoa powder, cinnamon and baking soda into medium-sized bowl.
3. Beat eggs and natural sweetener for about 2-3 minutes.
4. Add in melted coconut oil, almond milk and extract to the egg mixture.
5. Grate the zucchini. Squeeze out the water of zucchini if it seems wet, then add to the egg mixture.
6. If desired add ½ cup chopped walnuts or pecans.
7. Stir the wet and dry ingredients together, only stirring enough to combine. Spray bundt pan with coconut oil spray.
8. Bake about 50-60 minutes, or toothpick inserted into the center comes out clean.
9. OPTION: Make into donuts! For some reason, everything tastes better as a donut! Click HERE to find my donut pan.
10. GLAZE: Mix all ingredients and spoon over cooled cake.

Notes

NUTRITIONAL COMPARISON (per serving):
Traditional Chocolate Zucchini Cake = 289 calories, 19g fat, 5g protein, 40.6g carbs, 2.1g fiber (38.5 effective carbs)
“Healthified” Almond Flour Zucchini Cake = 242 calories, 21.6g fat, 7.5g protein, 7.2g carbs, 3.7g fiber (3.5 effective carbs)
“Healthified” (using coconut flour) = 171 calories, 14g fat, 6.1g protein, 6.8g carbs, 4g fiber (2.8 effective carbs)