This is a good recipe for that bumper crop of zucchini that you have no idea how to use. I like to use medium size zucchini so I do not have to peel the skins since they are more tender. If using large/giant zucchini you might want to peel the skins off and remove the seeds.
I love the slight fragrance and taste of lemon in this cake. It is just a hint, not overpowering. Who would think you would be eating a vegetable for dessert?
- 1 1/4 c maple sugar
- 3/4 c coconut oil, melted
- 3 flax eggs
- 2 lemons, juiced, zested
- 2 c grated zucchini ( squeeze out as much of the moisture as you can)
- 2 c paleo all-purpose flour (see website)
- 1/4 tsp baking powder
- 2 tsp baking soda
- 1 tsp sea salt
Preheat oven to 350 degrees. Grease a 9x 13 baking pan.
In a large bowl, combine sugar, oil, eggs, lemon zest, lemon juice and zucchini.
In a separate bowl combine dry ingredients. Stir with whisk to incorporate dry ingredients. Add dry ingredients to wet and whisk together until well combined.
Pour batter into prepared pan and bake until an inserted toothpick comes out clean, about 35 minutes. Cut into squares.
Share. Eat. Enjoy.