Ingredients
12
12 servings
- •⅔ cup agave nectar
- •½ cup unsweetened applesauce
- •½ cup raw sugar
- •2 eggs, beaten
- •1 tablespoon sunflower seed oil
- •2 teaspoons vanilla extract
- •1 ⅔ cups all-purpose flour
- •½ cup unsweetened cocoa powder
- •⅓ cup coconut flour
- •1 ½ teaspoons baking soda
- •1 teaspoon salt
- •2 cups shredded zucchini
- •½ cup chopped walnuts
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with parchment paper.
- Beat agave nectar, applesauce, raw sugar, eggs, sunflower oil, and vanilla extract together in a large bowl. Whisk all-purpose flour, cocoa powder, coconut flour, baking soda, and salt together in another bowl. Add flour mixture to applesauce mixture and stir until combined.
- Fold zucchini and walnuts into applesauce mixture until batter is evenly-mixed. Spread batter into prepared baking dish.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 25 to 30 minutes.
Nutritional Facts
Per 12 servings
- Calories: 219
- Carbohydrate: 40g
- Fat: 6g
- Fiber: 3g
- Protein: 5g
- Sugar: 23g
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