I've officially designated the last week of August 'Zuchinni Week!' It seems I've been inspired with the ingredient this week. Or perhaps it is just cause I've got so much!
This recipe was inspired by another great blog Au Naturel. I love it cause it uses a combination of almond and chickpea flour (yes, gluten-free!). And instead of sugar uses agave nectar, which is a milder, natural sweetener made from the agave cactus (the same plant tequila comes from). Very moist. Very delicious. I am sure you will enjoy!
Makes 1 loaf
1 1/2 cup zucchini (1 medium zucchini grated)
3/4 cup chickpea flour, sifted
3/4 cup almond meal
1 1/2 eggs
1/4 cup butter
3/4 cup agave nectar
1/2 tsp vanilla extract
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1/4 tsp masala powder (or ground cloves, nutmeg, cardamom)
1/2 tsp cinnamon
1/4 cup chopped walnuts (optional)
1/4 cup raisins (optional)
Preheat oven to 350 degrees. Grease a loaf pan with butter.
Grate zucchini using food processor or box grater. Press grated zucchini with paper towel to absorb excess moisture.
Combine all dry ingredients in bowl (i.e. chickpea flour, almond meal, baking soda, baking powder, salt, cinnamon, masala powder). Be sure to pass chickpea flour in sifter.
In large bowl, beat butter and eggs until creamy. Continue to blend while adding agave nectar and vanilla extract. Fold in grated zucchini.
Add 1/3 of dry ingredients to wet ingredients. Stir to combine. Add remaining mixture. Mix well, make sure no dry clumps remaining. Add walnuts and/or raisins if desired.
Pour batter in loaf pan. Bake 40 minutes in oven. Immediately remove loaf and let cool. Note: cake will appear partially uncooked. That is okay...this is a moist cake! Continuing to cook will make this too dry.