In all my recipes where you read ‘flour’ I personally use coconut flour, rice flour, or almond flour. Where you read `milk`I use almond milk. Instead of `sugar` I use stevia (Truvia), raw honey, coconut sugar, and in rare occasions some brown sugar. When you see `oil` I use coconut oil and sometimes ghee.
For this recipe, I didn’t use 3 cups of wheat flour. Instead, I used 1 and 1/2 cups almond flour combined with 1 and 1/2 cups rice flour. Also, I chose to omit icing sugar.
Nourishing Zucchini Cake
2 cups chopped zucchini 3 eggs
2 cups sugar
½ cup oil
3 cups wheat flour
1 tablespoon cinnamon powder
1 tablespoon vanilla extract
1/2 cup raisins
2 tbsp. baking powder
1/2 cup icing sugar for decorating
Blend the zucchinis, eggs, sugar, and oil together
In a bowl, place the flour, cinnamon, vanilla and raisins and pour in the batter made with zucchini
Stir well and add the baking powder. Place on greased and floured cake mold. Bake in preheated oven until golden. Check with a toothpick
Unmold and sprinkle with icing sugar.
Tip: You can substitute raisins for dark chocolate chips