Ultra-moist sugar-free flourless gingerbread zucchini cake with warm spices and a tender crumb.

Scale

2 cups almond flour

1/4 cup coconut flour

2/3 cup allulose

2 teaspoons baking powder

1 1/2 teaspoons ground ginger

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/2 teaspoon salt

3 large eggs

1/2 cup unsweetened applesauce

1/4 cup melted butter or coconut oil

1 teaspoon vanilla extract

1 1/2 cups shredded zucchini

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1. Preheat oven to 350°F and line an 8×8 pan.

2. Mix all dry ingredients in a bowl.

3. Whisk eggs, applesauce, butter, and vanilla.

4. Combine wet and dry mixtures.

5. Fold in shredded zucchini.

6. Bake 35–40 minutes until set.

7. Cool completely before frosting.

– Lightly squeeze zucchini, do not over-dry.

– Chill for cleaner slices.

– Optional cream cheese topping.