This almond flour zucchini cake combines cinnamon streusel coffee cake and zuchini bread! Warm, fluffy, cinnamony, and coffee shop-like.
INGREDIENT
– 4 large egg– 1/3 cup coconut oil melted*– 1.5 tsp vanilla extract– 2 cups (245g) almond flour, leveled– ½ cup (60g) tapioca flour, leveled– ½ cup granulated sugar– 1/2 tsp ground cinnamon– 1.5 tsp baking powder– ½ tsp sea salt– 1 heaping cup (130g) grated zucchini (1 medium-sized zucchini squash)Topping:– 2/3 cup (70g) almond flour– 2 Tbsp brown sugar or coconut sugar– 3 Tbsp coconut oil melted– 2 tsp ground cinnamon– Pinch sea salt
Pre-heat the oven to 350°F and line an 8" x 8" baking dish with parchment. You can also use an 8-inch round pan.
Step 1
INSTRUCTIONS
Chop the zucchini ends and grate it with a box grater or food processor. Take one heaping cup of courgette. You don't need to drain courgette before adding it to batter. Put it in as is.
Step 2
Mix almond flour, tapioca flour, sugar, cinnamon, baking powder, and sea salt in a large bowl. Eggs and melted coconut oil (or butter) should be mixed well in a bowl.
Step 3
Mix the dry ingredients with the wet ingredients until a thick batter forms. Thick cake batter. This is normal.
Step 4
Stir shredded zucchini into batter until evenly distributed. Spread the batter evenly in the cake pan. Mix the cinnamon topping ingredients in a small bowl until well combined.
Step 5
Sprinkle topping on cake batter. Bake the cake pan on the centre rack for 30 minutes under aluminium foil.
Step 6
Remove the foil and bake the zucchini cake for 20–30 minutes until golden brown on the edges and clean in the centre.
Step 7
Cakes are done when they reach 190–200 degrees Fahrenheit. To ensure doneness, use an instant read thermometer or meat thermometer.
Step 8
Let the zucchini crumb cake cool for 30 minutes before slicing and serving.