Description
A healthy treat that is perfect to make the most of zucchini season!
Ingredients
Scale
- 1 egg
- 1/3 cup of oil (melted virgin coconut or other)
- 1/2 cup brown sugar
- 3/4 cup almond milk
- 2 tsp. baking powder
- 1/2 tsp. baking soda and salt
- 1tsp. cinnamon
- 1/2 tsp. each of nutmeg, allspice, ginger, chili.
- 1 cup rice flour
- 1 cup oats
- 1/2 cup gluten free all-purpose (that includes xanthan gum)
- 2 cups of grated zucchini
Filling for center
- 1/4 cup brown sugar and 1 well rounded tsp. cinnamon.
Instructions
- Preheat oven to 325 F.
- Prepare a 9 inch round spring pan by greasing it and placing a round piece of wax paper on the bottom (or alternatively a square pan)
- In a medium sized mixing bowl, combine all wet ingredients. In a large mixing bowl, sift flour and combine with oats, spices, baking powder, baking soda and salt.
- Slowly add in wet mixture to dry.
- Add in grated zucchini and stir gently, until well combined.
- Pour half of the batter into the pan, sprinkle with filling for center, then gently add remaining batter one spoonful at a time gently spreading over sugar/cinnamon mix and place in the oven to bake for 35 minutes or until middle comes out clean with knife.
- Cook Time: 35
Nutrition
- Serving Size: 8