Zucchini Cake

I’ve made the cake before for a holiday dinner but made it with shredded apples that time. Check out my Apple Cake! It also has a third option of being made with carrots.

Because I was trying to keep it lower carb (while still delicious), I opted for zucchini this time. It also gave me a chance to break out the mandolin I received as a gift from my MIL.

Zucchini Cake Recipe

Ingredients

• 4 cups zucchini, shredded
• 2 cups sugar
• 2 eggs
• 2 cups all-purpose flour
• 2 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1 tsp salt
• 2 tsp baking soda
• 1/2 cup refined coconut oil (if you use unrefined, you’ll risk the flavor of coconut in your cake!)

Directions

1. Preheat oven to 350^◦ degrees F.
2. Grease and flour a 9″ x 13″ glass baking dish.
3. In a large bowl, blend 2 cups sugar with 2 eggs.
4. Add 1/2 cup coconut oil and mix well.
5. Mix in 2 cups flour, 2 tsp cinnamon, 1 tsp nutmeg, 1 tsp salt, and 2 tsp baking soda.
6. Stir in 4 cups shredded zucchini.
7. Pour batter into baking dish.
8. Bake for 40 mins.
9. Serve warm or cooled.

Nutrition Facts
Serving size: Slice
Servings: 12
Amount per serving
Calories	299
% Daily Value*
Total Fat 10.2g	13%
Saturated Fat 2.1g	11%
Cholesterol 27mg	9%
Sodium 419mg	18%
Total Carbohydrate 51g	19%
Dietary Fiber 1.2g	4%
Total Sugars 34.2g
Protein 3.6g
Vitamin D 3mcg	13%
Calcium 17mg	1%
Iron 1mg	7%
Potassium 133mg	3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

#LactoOvoVeg #LowFat #OvoVege