Zucchini Cake

A zucchini has as much potassium as a banana. This is big news for people like me who have given up the starchy, way-too-sweet banana in favor of feeling well. On the other hand, if you are not a fan of zucchini, the news probably doesn't shake up your world too much. However, when you recall that zucchini can be used in baked goods - well, that's another matter. I also love to make lame excuses for what I am eating, like, "it's not cake - - it's vegetables." But in this case, it is! There is nothing in this cake that is unhealthy in any way. Remember to use organic ingredients when possible, and to use cookware that is safe. There is more about cookware in an earlier blog and in GOOD FOOD.
I adapted this recipe from one in my son's book, "Maximized Living Nutrition Plan," and it is moist and delicious.
Enjoy.

2 cups almond Flour
1/2 cup ground flax meal
1 tablespoon aluminum free baking powder
1 tablespoon Cinnamon
1 teaspoon ginger
¼ to ½ teaspoon cloves
¼ to ½ teaspoon freshly grated nutmeg
1⁄4 to 1/2 teaspoon concentrated powdered stevia (such as KAL brand)
1⁄2 teaspoon salt
1/2 cup walnuts, chopped
4 eggs
1 teaspoon vanilla
1/2 cup organic milk or unsweetened almond milk
2 cups zucchini, grated, then squeezed in a clean towell to remove excess water


Stir together all the dry ingredients, including the chopped walnuts.
Lightly beat together all the moist ingredients (the eggs, vanilla, and milk).
Combine the wet mixture and the dry mixture. Add the zucchini and continue stirring until all ingredients are incorporated.

Place in a greased cake pan (see blog on cookware) and bake at 350º for 50 to 55 minutes.