Ingredients:

  • 200g superfine almond flour
  • 60g coconut flour
  • 150g coconut sugar
  • 5g baking soda
  • 5g baking powder
  • 3g sea salt
  • 2g ground cinnamon
  • 3 large eggs
  • 120ml coconut oil
  • 5ml vanilla extract
  • 250g finely shredded zucchini (squeezed dry)
  • 30g almond flour (for crumble)
  • 25g melted butter
  • 25g coconut sugar (for crumble)
  • 2g ground cinnamon (for crumble)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x9 inch square baking pan and line with parchment paper.
  2. Finely grate the zucchini. Place shreds into a cheesecloth and squeeze firmly over the sink until no more liquid drips out.
  3. In a large bowl, whisk together almond flour, coconut flour, sugar, baking soda, baking powder, salt, and cinnamon until no lumps remain.
  4. In a separate bowl, beat the eggs, melted oil, and vanilla until smooth.
  5. Fold the wet ingredients into the dry mixture, then stir in the squeezed zucchini until the batter is homogenous.
  6. Pour batter into the prepared pan.
  7. Mix the crumble ingredients (almond flour, butter, coconut sugar, cinnamon) in a small bowl until sandy and sprinkle evenly over the top.
  8. Bake for 35-40 minutes.