Description
This super moist Zucchini Almond Cake is gluten-free with a hint of citrusy flavor and crunchy almond bites!
Ingredients
- 2 cups Gluten-free All-purpose Flour
- 1 teaspoon Sea Salt
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1 teaspoon Ground Cinnamon
- Pinch Nutmeg
- ½ cups Roasted Unsalted Almonds, Chopped
- 2 cups Grated Zucchini
- 3 Eggs
- 2 teaspoons Vanilla Extract
- 1 teaspoon Orange Zest
- ½ cups Honey
- 1 Orange, Juiced
Preparation
Preheat oven to 350ºF. Place parchment paper on a 9×9 baking sheet, leaving sides hanging for easy pulling. Spray pan and parchment paper. Set aside.
In a large bowl, mix dry ingredients to combine. In a small bowl, whisk remaining ingredients (wet ingredients) to combine.
Pour the wet ingredients into the large flour bowl and fold to combine. Gently fold until batter is uniform.
Pour into the prepared 9×9 baking sheet and bake for 20–22 minutes. Insert toothpick; if it’s clean, remove from oven and let it cool completely before cutting into squares.
If desired, sprinkle with confectioners sugar or cover with a thin layer of frosting!
