Hello friend! I hope you’re enjoying the cooler fall weather and all the delightful things that brings: cozy sweaters, afternoons reading books with warm cups of tea, brisk walks taking in the changing leaves, or anything else that signifies the changing of the seasons for you.
I’ve been pretty busy getting back into the swing of things! I hosted three awesome cooking classes last month and just finalized my schedule from now until December. If you want to join me in the kitchen you can check out all the upcoming classes right here!
I’m also preparing for the colder, darker months by getting my physical fitness prioritized. I signed up for this awesome program called Obé and it has been a complete game-changer for me! I’ve never really stuck with a workout program before because I liked it (you can read about my struggles with chronic exercise and restrictive eating right here and my struggles with exercise induced PCOS here) but I’m obsessed with this. You can just ask anyone in my life; I never shut up about it. If you’re looking for fun, short, intense, and totally inspiring and non-body shamey workouts you can do at home, check it out! (not an affiliate- I just really love it!).
Anyhoo, this summer I received an abundance of zucchini, which I kind of loathe in general (except for this delicious chocolate zucchini cake) and so I shredded it and popped it in the freezer. I may have also gone overboard buying local strawberries and ran out of room in my freezer. So I figured, why not combine them together into a delicious cake and see what happens? The answer? Overwhelming deliciousness!
As usual, my recipe is grain-free, loaded with healthy plant proteins, satiating fats, and can be made vegan if need be! Just sub out the butter for coconut oil (it tastes awesome!) and the eggs for chia eggs (1 tbsp. GROUND chia and 1/4 cup warm water per egg) and you’re in business!
Now without further ado, the recipe!
This cake is made with an almond flour base and is packed with tons of delicious spices. It's the perfect way to use up extra zucchini from your garden!
- 2 & 1/4 cups almond flour
- 3/4 cups tapioca flour or starch
- 1 tbsp. cinnamon
- 1/2 tsp. cardamom
- 2 tsp. baking powder
- 1/4 tsp. sea salt
- 3 eggs can use chia eggs instead: 1 tbsp. ground chia + 1/4 cup hot water per egg
- 1/2 cup butter or coconut oil
- 3/4 cup coconut palm sugar
- 1 inch ginger root
- 2 cups shredded zucchini
- 2 cups strawberries, halved or quartered fresh or frozen
- 1/4 cup shredded coconut optional
Grease a 9×9 baking dish and preheat oven to 370F.
In a large mixing bowl combine dry ingredients.
I like to use a small food processor to mix together all wet ingredients. If you are using egg beaters then make sure you grate the ginger before mixing in.
Stir wet ingredients into dry ingredients.
Squeeze the moisture out of the zucchini by placing it in either a nut mylk bag or tea towel.
Stir zucchini and strawberries into the cake mixture.
Pour mixture into greased baking dish and smooth top with a spatula.
Place on centre rack in the oven and bake for 50-60 minutes until edges are golden and a toothpick inserted into the middle of the cake comes out clean.
Let cool 5 minutes in the dish then transfer to a cooling rack.
Dust with shredded coconut and enjoy!
Tastes great topped with Homemade Coconut Milk Yogurt!
Well friend, that’s the recipe for today! I hope you enjoy it. And remember, if you need any extra support to help you feel strong and healthy, make sure you download my FREE Anti-Inflammatory Meal Plan & Shopping List right here!
As always, thank you for your love and support!