
Zucchini Bread Cake with Wild Berry Frosting
Total Time 1 hour
Ingredients
The Cake
- 2 whole eggs
- 3/4 cup unsweetened almond milk
- 2/3 cup pure maple syrup
- 1/2 cup coconut oil
- 1 tsp vanilla extract
- 2 cups all purpose flour sub gluten free, whole wheat, or oat flour
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp baking power
- 1/2 tsp baking soda
- pinch salt
- 2 cup zucchini, grated and drained
The Frosting
- 1 cup Frozen wild blueberries
- 2 cups powdered sugar
- 1/2-1 cup arrowroot powder
- 1/2 juice from lemon
Instructions
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Preheat oven to 350F and line 8×8 dish with parchment paper
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In a mixing bowl, whisk together eggs, almond milk, maple syrup, coconut oil and vanilla extract
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In a separate bowl, mix together flour, cinnamon, nutmeg, salt, baking powder and baking soda
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Mix dry and wet together until batter has formed – lastly fold in the zucchini
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Bake for 50 minutes and let cool completely
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While waiting for cake to cool put your blueberries in a small pot over stove-top
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Once mildly boiling mush all the berries and transfer to the blender – add in the powdered sugar and arrowroot powder slowly until it forms a thick texture.
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Spread evenly across the cake and slice into 9 squares
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Enjoy!