Saturday, July 18, 2015

Coconut Flour Zucchini Coffee Cake


·         3/4 cup coconut flour (I buy mine at Costco)
·         1/2 tsp. baking soda
·         1 tsp. apple cider vinegar
·         1/2 tsp. salt
·         1 Tbsp. cinnamon
·         1/2 tsp. nutmeg
·         4 eggs
·         1/4 cup sugar or Truvia baking blend
·         1 1/2 cup finely shredded zucchini
·         1 ripe banana, mashed
·         1 Tbsp. oil
·         1/2 cup walnuts (Optional)

Optional Topping Ingredients:
·         1 Tbsp. butter
·         2 Tbsp. brown sugar
·         1 Tbsp flour of choice
·         1 Tbsp almond flour (I buy mine at Trader Joe's)

  1. Preheat oven to 350 degrees.
  2. Grease a pyrex dish or baking pan. (I would recommend 8in round, 8x8 square, or 11x7). If you use a 9/13 you will need to reduce the baking time for a thinner cake.
  3. Shred your zucchini finely and squeeze to remove excess water. 
  4. Mix dry ingredients except Truvia together in a large bowl.
  5. All the eggs, Truvia, and other liquid ingredients to the zucchini in another bowl and mix well. ,
  6.  Add the dry ingredients to the wet, then add the apple cider vinegar, and stir until the batter is smooth, but don’t overmix.
  7. Stir in the nuts, if using.
  8. Make the topping by softening the butter slightly, then mix in the brown sugar and flours until mixture forms small clumps. If topping is too sticky, add more flour until the right consistency is formed. If it is too dry, add a few drops of milk.
  9. Pour batter into your greased loaf pan, sprinkle topping on, and bake for 30-35 minutes or until a toothpick or knife inserted into the center comes out clean.

No comments:

Post a Comment