Zucchini Almond Cake Gluten-Free
This super moist Zucchini Almond Cake is gluten-free with a hint of citrusy flavors and crunchy almond bites!
Servings: 16 servings
- 2 cups gluten-free all-purpose flour
- 1 tsp sea salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- pinch nutmeg
- 1/2 cup roasted unsalted almonds chopped
- 2 cups grated zucchini
- 3 eggs
- 2 tsp vanilla extract
- 1 tsp orange zest
- 1/2 cup honey
- 1 orange juiced
Pre-heat oven to 350F degrees. Place parchment paper on a 9x9 baking sheet, leaving sides hanging for easy pulling. Spray pan and parchment paper. Set aside.
In a large bowl mix the first 7 ingredients (dry ingredients) to combine.
In a small bowl whisk the next 6 ingredients (wet ingredients) to combine.
Pour the wet ingredients into the large flour bowl and fold to combine. Gently fold until the batter is uniform.
Pour into the prepared 9x9 baking sheet and bake for 20-22 mins. Insert toothpick, if it’s clean remove from oven and let it cool completely before cutting into squares.
(Optiona) to sprinkle with confectioning sugar or cover with a thin layer of frosting!