Zucchini Bundt Cake
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!
Equipment
Ingredients
CAKE:
- 3 cups blanched almond flour or 1 cup coconut flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon Redmond Real salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon optional
- 6 large eggs 12 eggs if using coconut flour
- 1 cup Natural Sweetener or equivalent
- 3 tablespoons coconut oil melted, or butter
- 3 tablespoons unsweetened macadamia nut milk 1/2 cup if using coconut flour, or low-fat coconut milk
- 1 1/2 cups zucchini grated, raw
- 1 teaspoon vanilla extract or other extract like raspberry
- 1/2 cup walnuts chopped, or pecans (optional)
GLAZE:
- 1/2 cup coconut oil melted
- 1/4 cup Natural Sweetener or equivalent
- 1 teaspoon vanilla extract or other extract like raspberry
Instructions
- Preheat oven to 350F.
- Combine almond or coconut flour, salt, cocoa powder, cinnamon and baking soda into medium-sized bowl.
- Beat eggs and natural sweetener for about 2-3 minutes.
- Add in melted coconut oil, nut milk and extract to the egg mixture.
- Grate the zucchini. Squeeze out the water of zucchini if it seems wet, then add to the egg mixture.
- If desired add 1/2 cup chopped walnuts or pecans.
- Stir the wet and dry ingredients together, only stirring enough to combine. Spray bundt pan with coconut oil or avocado oil spray.
- Bake about 50-60 minutes, or toothpick inserted into the center comes out clean.
- OPTION: Make into donuts! For some reason, everything tastes better as a donut! Click HERE to find my favorite donut pan!
- GLAZE: Mix all ingredients and spoon over cooled cake.
Notes
Nutritional Information for Coconut Flour Version:
218.6 calories, 17.8g fat, 7.3g protein, 7.3g carbs, 3.8g fiber
Nutrition
Calories: 251.7 | Fat: 17.9g | Protein: 7g | Carbohydrates: 15.4g | Fiber: 9g | P:E Ratio: 0.3