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Ingredients :
⅔ cup agave nectar
½ cup unsweetened applesauce
½ cup raw sugar
2 eggs, beaten
1 tablespoon sunflower seed oil
2 teaspoons vanilla extract
1 ⅔ cups all-purpose flour
½ cup unsweetened cocoa powder
⅓ cup coconut flour
1 ½ teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
½ cup chopped walnuts
Methods :
Step 1
Preheat oven to 350 degrees F (175 degrees C). Line a 9×13-inch baking dish with parchment paper.
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Step 2
Beat agave nectar, applesauce, raw sugar, eggs, sunflower oil, and vanilla extract together in a large bowl. Whisk all-purpose flour, cocoa powder, coconut flour, baking soda, and salt together in another bowl. Add flour mixture to applesauce mixture and stir until combined.
Step 3
Fold zucchini and walnuts into applesauce mixture until batter is evenly-mixed. Spread batter into prepared baking dish.
Step 4
Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 25 to 30 minutes.
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