Thank you to Christina Zvicer of be loved nutrition for her recipe contribution. I’m sure this cake will make many a mommy very happy!
This amazing recipe is from Christina Zvicer, of be loved nutrition.
Here are a few reasons why she loves it:
– easy healthy treat/dessert during pregnancy or for toddlers
– healthy birthday cake idea (I used this recipe for many many birthdays and it was a hit)
– low sugar
– healthy fats
– dairy free
– gluten free
- 1 cup zucchini
- 1 cup almond butter ( *you can use raw organic)
- 1/3 cup coconut sugar ( *or your choice of sweetness)
- 1/3 cup cocoa powder
- 1 tsp vanilla
- 1 tsp baking soda
- dash sea salt
- 1 egg ( *optional)
Preheat oven to 350 degrees celsius.
Grease 8×8 inch cake pan with coconut oil (or make into cupcakes/muffins).
Peel, chop and blend zucchini in food processor/blender until smooth.
Combine all ingredients together in a mixing bowl (or blend).
Bake for 30 minutes or until toothpick runs clean (adjust to less time if making cupcakes/muffins).
Top with your favourite icing and ENJOY!