Gluten-Free Zucchini Cake: Almond Flour

Instructions:

1. Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. In a large mixing bowl, whisk together the almond flour, coconut flour, baking soda, salt, and cinnamon until no clumps remain.
3. In a separate bowl, beat the eggs, maple syrup, melted coconut oil, and vanilla until the mixture is pale and emulsified.
4. Fold the finely grated zucchini into the wet ingredients, then slowly stir in the dry ingredients until just combined; do not overmix.
5. Fold in the chopped walnuts and raisins.
6. Pour the batter into the prepared pan, smoothing the top with a spatula.
7. Bake for 30–35 minutes until the edges pull away from the sides and a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. Let the cake cool in the pan for 15 minutes before transferring to a wire rack.