Ingredients:

  • 2 ½ cups (280g) super-fine almond flour
  • 1 tsp (5g) baking powder
  • ½ tsp (3g) baking soda
  • 1 tsp (2g) ground cinnamon
  • ¼ tsp (1g) sea salt
  • 3 large (150g) eggs, room temperature
  • ⅓ cup (80ml) maple syrup
  • ¼ cup (60ml) melted coconut oil
  • 1 tsp (5ml) pure vanilla extract
  • 1 ½ cups (225g) grated zucchini, squeezed dry
  • 2 tbsp (30g) melted coconut oil
  • 3 tbsp (45g) maple syrup
  • ½ tsp (1g) cinnamon

Instructions:

  1. Grate the zucchini using the fine side of a box grater. Place the shreds in a clean kitchen towel or paper towels and squeeze firmly to remove as much liquid as possible.
  2. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
  3. In a large bowl, whisk together the eggs, maple syrup, melted coconut oil, and vanilla extract until the mixture is pale and frothy.
  4. Sift in the almond flour, baking powder, baking soda, cinnamon, and salt. Fold gently with a spatula until just combined.
  5. Stir the squeezed zucchini into the batter until evenly distributed.
  6. Pour the batter into the prepared pan and bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
  7. Optional: Prepare the glaze by mixing melted coconut oil, maple syrup, and cinnamon, then drizzle over the cooled cake.