Ingredients

• 0.67 cups agave nectar
• 0.5 cups unsweetened applesauce
• 0.5 cups raw sugar
• 2 eggs , beaten
• 1 tablespoon sunflower seed oil
• 2 teaspoons vanilla extract
• 1.67 cups all-purpose flour
• 0.5 cups unsweetened cocoa powder
• 0.33 cups coconut flour
• 1.5 teaspoons baking soda
• 1 teaspoon salt
• 2 cups shredded zucchini
• 0.5 cups chopped walnuts

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with parchment paper.
2. 2 Beat agave nectar, applesauce, raw sugar, eggs, sunflower oil, and vanilla extract together in a large bowl. Whisk all-purpose flour, cocoa powder, coconut flour, baking soda, and salt together in another bowl. Add flour mixture to applesauce mixture and stir until combined.
3. 3 Fold zucchini and walnuts into applesauce mixture until batter is evenly-mixed. Spread batter into prepared baking dish.
4. 4 Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 25 to 30 minutes.

Nutrition per serving