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!

Zucchini Cake

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)

  1. Preheat oven to 350 degrees celsius.

  2. Grease 8×8 inch cake pan with coconut oil (or make into cupcakes/muffins).   

  3. Peel, chop and blend zucchini in food processor/blender until smooth.

  4. Combine all ingredients together in a mixing bowl (or blend).

  5. Bake for 30 minutes or until toothpick runs clean (adjust to less time if making cupcakes/muffins).

  6. Top with your favourite icing and ENJOY!