DESSERTS: ZUCCHINI BUNDT CAKE

Serves: 16

Ingredients

• CAKE:
• 3 cup almond flour
• ¾ cup unsweetened cocoa powder
• ½ tsp Celtic sea salt
• 1 tsp baking soda
• 1 tsp cinnamon (I use 2 tsp. because I love cinnamon)
• 6 eggs 
• 1 cup swerve or stevia
• 3 TBS coconut oil or butter, melted
• 3 TBS unsweetened almond milk 
• 1½ cups grated raw zucchini
• 1 tsp vanilla extract (I prefer using almond extract)
• OPTIONAL: ½ cup chopped walnuts or pecans
• GLAZE:
• ½ cup coconut oil (melted)
• ¼ cup Swerve Confectioners (or equivalent)
• 1 tsp vanilla extract  ( I prefer using almond extract)

Instructions

1. Preheat oven to 350F.
2. Combine almond or coconut flour, salt, cocoa powder, cinnamon and baking soda into medium-sized bowl.
3. Beat eggs and natural sweetener for about 2-3 minutes.
4. Add in melted coconut oil, almond milk and extract to the egg mixture.
5. Grate the zucchini. Squeeze out the water of zucchini if it seems wet, then add to the egg mixture.
6. If desired add ½ cup chopped walnuts or pecans.
7. Stir the wet and dry ingredients together, only stirring enough to combine. Spray bundt pan with coconut oil spray.
8. Bake about 50-60 minutes, or toothpick inserted into the center comes out clean.
9. 7.7 carbs

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