Whisk together:
2 c. Summers Sprouted Spelt Flour
1 Tbsp. baking powder
2 tsp. cinnamon
1/2 tsp. sea salt
pinch of nutmeg
pinch of clove
Combine in a separate bowl and mix until smooth:
1 1/2 c. maple sugar or Sucanat
3/4 c. grapeseed oil
1/4 c. water
3 eggs
2 tsp. vanilla extract
Add liquids and flour together and mix well.
Add and mix lightly:
2 c. grated zucchini
1 c. chopped walnuts (opt.)
Spread into an 8 x 8 greased baking pan.
Bake at 350 for 30-40 minutes or until a toothpick comes out clean.
Top with frosting for an extra-rich treat.
Zucchini Cake
–Super-rich–like a carrot cake–
- 2 c Summers Sprouted Spelt Flour
- 1 tbsp baking powder
- 2 tsp cinnamon
- 1/2 tsp sea salt
- pinch nutmeg and clove
- 1 1/2 c maple sugar or Sucanat
- 3/4 c grapeseed oil
- 1/4 c water
- 3 eggs
- 2 tsp vanilla extract
- 2 c grated zucchini
- 1 c chopped walnuts (opt)
Whisk together: 2 c. Summers Sprouted Spelt Flour, 1 Tbsp. baking powder, 2 tsp. cinnamon, 1/2 tsp. sea salt, pinch of nutmeg, pinch of clove
Combine in a separate bowl and mix until smooth: 1 1/2 c. maple sugar or sucanat, 3/4 c. grapeseed oil, 1/4 c. water, 3 eggs, 2 tsp. vanilla extract
Add liquids and flour together and mix well.
Add and mix lightly: 2 c. grated zucchini, 1 c. chopped walnuts (opt.)
Spread into an 8 x 8 greased baking pan
Bake at 350 for 30-40 minutes or until a toothpick comes out clean.
Top with frosting for an extra-rich treat.
–Thanks to Natures Oasis and Charles, Durango CO

