Zucchini Cake Squares (gluten free)

Warm fluffy zucchini cinnamon taste. This is the perfect Dessert on the go to curve that sweet tooth.

Prep Time: 6 Minutes

Cook Time: 24 Minutes

Total Time: 30 Minutes

Servings: 12

Ingredients:

Wet Ingredients:

» 2 Eggs

» 1 Cup Shredded Zucchini

» 1/3 Cup 100% Maple Syrup

» ¼ Cup Avocado Oil

» 1 tsp Apple Cider Vinegar

Dry Ingredients:

» ¾ Cup Gluten Free Baking Flour (or Rice Flour)

» ¼ Cup Tapioca Flour

» ½ Cup Blanched Almond Flour (or Coconut Flour)

» ½ tsp Cinnamon

» ½ tsp Baking Soda

» ½ tsp Baking Powder

» 1/8 tsp Himalayan Salt

» 1 Tbsp Chia Seeds (optional)

Directions:

Heat oven to 350°F; Grease an 8”x6”x2” glass dish.

Shred zucchini with cheese grater on the finer grate. Squeeze out extra water, set aside.

Put all wet ingredients in a large bowl and whisk together.

Shift in dry ingredients and combine.

Pour Cake batter into glass dish and spread evenly.

Cook for 24 minutes till starts to turn brown and a tooth pick comes out clean.

Let cool for a few minutes.

Once cooled cut up into squares.

Cooking Tips:

Keep an eye on it to make sure the top does not burn.

Store in an air tight container in the fridge or on counter for a week.

Heat up for about 15 seconds or eat cold.

Macros per Serving:

Protein: g

Carbs: g

Fat: g

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