Flourless Gingerbread Zucchini Cake
Ingredients:
- 1 ½ cups blanched almond flour
- 1 tsp ground ginger
- ½ tsp cinnamon
- ¼ tsp ground cloves
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup finely grated zucchini, well-drained
- ½ cup plain Greek yogurt
- 2 large eggs
- ¼ cup blackstrap molasses or honey
- 1 tsp vanilla extract
Directions:
1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a large bowl, whisk together the almond flour, ground ginger, cinnamon, cloves, baking soda, and salt until evenly combined.
3. In a separate bowl, mix the grated zucchini, Greek yogurt, eggs, molasses (or honey), and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and fold gently until just combined, being careful not to overmix.
5. Transfer the batter to the prepared cake pan and smooth the top with a spatula.
6. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing and serving.
Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes
Kcal: Approximately 280 kcal per serving | Servings: 8 servings
Tips:
Ensure the zucchini is well-drained to avoid excess moisture, which can affect the cake’s texture.
For a deeper gingerbread flavor, toast the almond flour lightly before mixing it into the batter.