Zucchini and Shredded Coconut Cake Recipe
Great recipe for a snack, rich in nutrients and crisp taste
*makes 14 slices of rectangular tray
Ingredient:
4 eggs
1/2 tsp vanilla
1/2 cup sunflower oil
1 cup of sugar
2 1/4 cup almond flour
1 Tsp baking powder
1 Tsp cinnamon ground
1 1/2 cup shredded zucchini
1 cup shredded coconut
Method:
Start by beating the eggs on a high speed until it becomes foamy enough.
Add slowly the oil then the sugar then mix it through
Stop the mixer and add all together the rest of the ingredients and mix well again.
In pre-prepared pan pour the liquid and bake for a 35- 40min in 350 F oven.
Nutritional Facts:
Total Calories/ Serving: 294
Protein: 4g
Carbs: 28g
Fiber: 2g
Total Fat: 19g
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