Ingredients:

  • 2 cups (240g) super-fine almond flour
  • 1/4 cup (30g) coconut flour
  • 1/2 cup (100g) coconut sugar
  • 1 tsp (5g) baking soda
  • 1 tsp (2g) ground cinnamon
  • 1/2 tsp (1g) ground nutmeg
  • 1/4 tsp (1.5g) fine sea salt
  • 3 large eggs
  • 1/3 cup (80ml) coconut oil
  • 1 tsp (5ml) vanilla extract
  • 2 cups (250g) finely shredded zucchini
  • 1/2 cup (120g) plain Greek yogurt
  • 2 tbsp (30ml) maple syrup
  • 1/2 tsp (2.5ml) lemon juice

Instructions:

  1. Preheat oven to 350°F (175°C) and grease an 8x8 inch baking pan.
  2. Using the fine side of a box grater, shred the zucchini until you have 2 cups; do not squeeze out the moisture.
  3. In a large bowl, whisk together the almond flour, coconut flour, coconut sugar, baking soda, cinnamon, nutmeg, and salt.
  4. In a separate bowl, beat the eggs, melted coconut oil, and vanilla extract until smooth.
  5. Fold the wet ingredients into the dry flour mixture, then gently stir in the shredded zucchini until evenly distributed.
  6. Pour the batter into the prepared baking pan and bake for 35 minutes or until a toothpick inserted into the center comes out clean.
  7. Prepare the glaze by whisking together Greek yogurt, maple syrup, and lemon juice; spread evenly over the cooled cake.