Zucchini Cake
Yields: 9x13 pan or 2 round layers
Ingredients
½ cup unsalted butter, melted
½ cup granulated sugar
½ cup coconut sugar
½ cup brown sugar (light or dark)
1 small very ripe banana
3 large eggs
2 tsp vanilla extract
1 cup all-purpose flour
1 cup almond flour
1 tsp baking soda
½ tsp salt
1 tsp cornstarch
1 tbsp cinnamon (optional: add ¼ tsp nutmeg)
2 cups finely shredded zucchini, unpeeled, lightly packed
1 cup chopped walnuts or pecans (optional)
1 cup Ghirardelli mini chocolate chips
Instructions
1. Prep: Preheat oven to 350°F (175°C). Grease and flour a 9x13 pan or line with parchment.
2. Mix wet ingredients: In a large mixing bowl, whisk together melted butter, granulated sugar, coconut sugar, brown sugar, eggs, and vanilla until smooth.
3. Mix dry ingredients: In a separate bowl, whisk together all-purpose flour, almond flour, baking soda, salt, cornstarch, cinnamon, and nutmeg (if using).
4. Combine: Add the dry mixture to the wet ingredients and stir gently until just combined.
5. Fold in: Add zucchini, nuts (if using), and chocolate chips. Stir until evenly distributed.
6. Bake: Spread the batter evenly in the prepared pan. Bake 35–40 minutes, or until a toothpick inserted in the center comes out clean. Tip... internal temp should be apx. 190°
7. Cool: Let cool in the pan before slicing.
