Almond Flour Apple Zucchini Breakfast Cake
Fruit and vegetable packed with proteins and fats to help you start your day in a delicious and healthy way!
Servings: 1 9 x 13 cake
Ingredients
- 2 cups zucchini = shredded
- 1 cup apple - shredded
- 3 eggs
- 1/2 cup milk
- 2 tablespoons cinnamon
- 1 cup almond flour - can be subbed for regular flour in equal amounts
- 1 1/2 cups flour or gluten free baking mix
- 1 1/4 cups sugar or sweetener of choice - I like to do half monk fruit and half sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon vanilla
- For powdered sugar glaze:
- 1 cup powdered sugar
- 1 teaspoon butter
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- Pinch of salt
Instructions
- Preheat oven to 350 F.
- Add shredded zucchini, apple, eggs. milk and vanilla and stir together. If you do not want chunks or signs of zucchini, blend this mixture in a blender or with an immersion blender until it's smooth.
- In another bowl, add cinnamon, flour, sugar, salt, baking powder and sift together.
- Pour into a greased glass baking dish and bake for 30-33 minutes or until center is risen and baked well.
- Let cool slightly and serve warm or cold.
- To make the glaze, add all ingredients into a bowl and whisk until smooth, pour over cake or individual pieces.