Title: Zucchini and Almond Flour Breakfast Cake
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 8
Ingredients:
– 1 medium zucchini, grated
– 1 cup almond flour
– 3 large eggs
– 1/4 cup unsweetened almond milk
– 1/4 cup erythritol or stevia (to taste)
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1 teaspoon vanilla extract
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon salt
– Optional: chopped nuts (like walnuts or pecans) for added texture 
Instructions:
1. Preheat the oven to 350 degrees Fahrenheit. Grease a 9-inch round cake pan or line it with parchment paper.
2. In a mixing bowl, combine the grated zucchini and almond flour. Mix well to ensure the zucchini is evenly distributed throughout the flour.
3. In a separate bowl, whisk together the eggs, almond milk, erythritol (or stevia), vanilla extract, cinnamon, baking powder, baking soda, and salt until smooth.
4. Pour the wet mixture into the bowl with the zucchini and almond flour. Stir until just combined. If desired, fold in the chopped nuts for added texture.
5. Pour the batter into the prepared cake pan and spread it evenly.
6. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Nutritional Information (per serving):
– Calories: 120
– Total Fat: 9g
– Saturated Fat: 1g
– Protein: 6g
– Total Carbohydrates: 4g
– Dietary Fiber: 2g
– Net Carbohydrates: 2g
– Sugars: 0g
Micronutrients:
– Vitamin A: 5% of Daily Value
– Vitamin C: 2% of Daily Value
– Calcium: 4% of Daily Value
– Iron: 5% of Daily Value
– Magnesium: 10% of Daily Value
Enjoy this deliciously moist and nutritious Zucchini and Almond Flour Breakfast Cake as a perfect start to your day!
