Fresh water peaches
Ingredients
Wet Ingredients – 1 Cup Shredded Zucchini You'll need one small zucchini or half of a medium sized zucchini. – ¾ Cup Mashed Ripe Banana – ⅓ Cup Coconut Sugar – 2 Eggs – ½ Tablespoon Apple Cider Vinegar – 1 Teaspoon Vanilla Extract Dry Ingredients – ½ Cup Coconut Flour – 2 Teaspoons Cinnamon – 1+½ Teaspoons Baking Powder – ½ Teaspoon Baking Soda – ¼ Teaspoon Salt
Fresh water peaches
In a separate bowl add coconut flour, cinnamon, baking soda, baking powder, and salt. Stir together with a spoon or whisk until fully combined.
Add shredded zucchini, eggs, coconut sugar, mashed banana, vanilla extract, and apple cider vinegar into a medium sized mixing bowl. Stir together with a whisk or hand mixer.
Pour the dry mixture into the wet mixture and fold together with a spatula until all the flour is absorbed. (Do not over mix.)
Add the cake batter into a greased 8x8 baking dish. Sprinkle on a generous amount of chocolate chips and bake at 350 degrees for about 25 minutes.
Once the cake is ready, remove it from the oven and place it on a metal cooling rack. Let the cake set for about 30 minutes before cutting into it. Enjoy!
Let the cake cool to room temperature before removing. Serve as is or with dairy-free frosting or chocolate ganache and strawberry slices.
Yes, you can make this recipe with Lakanto monkfruit or your favorite sugar alternative! Sometimes I do a mix of both coconut sugar and monkfruit to cut down on the sugar content.
FRESH WATER PEACHES
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