Zucchini Cake

prep:20 minutes
cook:20 minutes
Difficulty
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Show nutritional information
  • Serves: 16
  • Calories: 199
  • Total Fat: 17g
  • Total Carbohydrate: 10g
  • Protein: 4g
An amazing recipe to use up those leftover summer zucchini in the garden. This moist dense cake packs in four cups of zucchini and you won't even know it! This cake is lightly sweetened with figs and maple syrup, and discreetly hiding the secret ingredient that holds it all together, avocado! A soft and moist treat for breakfast, or an afternoon dessert. No frosting necessary.

Serves: 16

Serves: 16decrease servingsincrease servings

Ingredients

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat oven to 325 degrees Fahrenheit. Butter an 8x10 baking dish, or line your muffin tins.
  2. Place scooped out avocado and figs into the food processor. Process for 20-30 seconds until figs are in small bits.
  3. Add maple syrup, melted butter and oils, and eggs to the food processor. Process for 10-20 seconds until a well blended liquid mixture forms
  4. Pour this mixture into a large mixing bowl, gently stir in shredded zucchini.
  5. In a separate mixing bowl, gather all of your dried ingredients and mix with a fork. Add this to the rest of the rest of your ingredients. Gently stir together with a fork and/or spatula.
  6. Pour out cake batter into your buttered baking dish, and spread evenly with a spatula. Bake at 325 degrees for about 30 minutes, or until a knife inserted in the middle, comes out clean.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

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