Ingredients

The following ingredients have 8 Servings
  • 1 cup zucchini (, grated)
  • 2/3 cup cassava flour (, Otto's brand: see sourcing below in Recipe Notes)
  • 3 whole eggs (pasture-raised preferred, room temperature)
  • 1/2 cup maple syrup
  • 1/3 cup flax seed meal
  • 1/4 cup lard (or butter, melted and cooled slightly)
  • 3 Tablespoons carob powder (or fair trade cocoa powder, see Recipe Notes for sourcing)
  • 1-1/2 teaspoons cinnamon
  • 1-1/2 teaspoons vanilla extract
  • 1 teaspoon baking soda (, sifted)
  • 1/4 teaspoon sea salt

Instruction

  • Preheat oven to 350 degrees Fahrenheit. Grease cake pan(s) or bundt pan. (I use sustainably-sourced lard.)
  • Place dry ingredients in medium sized bowl: cassava flour, flax seed meal, carob or cocoa, cinnamon, sifted baking soda and sea salt. Whisk to mix.
  • Place wet ingredients in high powered blender (or use a bowl and hand-held mixer): zucchini, maple syrup, eggs, melted fat, and vanilla. Blend briefly to mix, about 5 seconds.
  • Add dry ingredients and blend again, to mix, about 5 seconds. Scrape sides of blender jar (or bowl) with rubber spatula and blend again to incorporate all, 5-8 more seconds.
  • Pour batter into prepared pan or pans. Bake in preheated oven until toothpick inserted in center comes out with moist crumbs adhering. Times will vary according to pan size: Cake pan(s): 25 minutes Bundt pan with doubled recipe: 50-55 minutes
  • Allow cake to cool 1 hour before unmolding. If you want the glaze to sit on top (see photo below), freeze cake for 20 minutes first to facilitate the glaze setting. Omit the short freezing time if you want the glaze to soak in. See Glaze Recipe below in Recipe Notes.