ALMOND FLOUR ZUCCHINI CRUMB CAKE

Almond Flour Zucchini Crumb Cake with cinnamon streusel topping is like a zucchini-infused coffee cake.

This grain-free cake recipe is loaded with delicious flavor and the cinnamon topping sends it over the top!

– eggs – coconut oil – vanilla extract – almond flour – tapioca flour – granulated sugar – ground cinnamon – baking powder – sea salt

ingredients

01.

Preheat the oven to 350 degrees Fahrenheit and line a 8” x 8” baking dish with parchment paper. You can also use an 8-inch round pan.

In a large bowl, stir together the dry ingredients (almond flour, tapioca flour, sugar, cinnamon, baking powder, and sea salt) until combined.

02.

Mix the eggs and melted coconut oil (or butter) in a mixing bowl until well-combined (wet ingredients).

03.

04.

Pour the dry ingredients into the bowl with the wet ingredients and mix until a thick batter forms. The cake batter will be very thick. This is normal.

Stir in the shredded zucchini until it is well-distributed throughout the batter.

05.

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