Tropical Zucchini Snack Cake
This ain't your grandmothers zucchini bread. This recipe has the great texture and has the moister of a carrot cake,
wth the tropical additions of pineapple and coconut.
1 1/4 cup almond flour
1/2 cup of tapioca flour
2 tablespoons flax
1/4 teaspoon salt
3/4 cup sugar
1 1/2 teaspoon baking powder
1/2 cup oil
1 teaspoon vanilla
1 tablespoon rum ( if you choose not to use rum and 1 more teaspoon vanilla)
1/3 cup coconut
1 cup zucchini
4 rings of pineapple (diced - to look like crushed pineapple)
combine eggs, oil, sugar, vanilla in a bowl, mix with hand mixer, add flax. then let rest a few minutes.
next add dry ingredients. then add coconut, zucchini and pineapple.
bake in a 8x8 grease and dust with potato starch if your have it, I use potato starch like flour.
bake 325 for 55 minutes due to the moist ingredients check to make sure snake cake in done.
cool , then cover and refrigerate when done.
Great for lunch boxes, at cook outs and picnices.
enjoy an other recipe for
Gluten Free That's Me