Zucchini Fudge Cashew Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
½ cup unsweetened apple butter (or Zapple Butter)2 tbsp cashew butter⅓ cup brown sugar¾ cup sugar1 tbsp vanilla3 cups finely shredded zucchini, lightly squeezed (about 1 lb)2 cups GF all-purpose flour (mine was made of chickpea flour, potato starch, tapioca starch, sorghum flour and fava bean flour)½ tsp guar gum½ cup unsweetened cocoa 1 tsp baking soda½ tsp salt½ cup chopped cashews
Preheat the oven to 350°F and line a 9” pan with parchment
Mix applesauce, oil, peanut butter, sugars, vanilla and zucchini in a large bowl.
Add the flour, guar gum, cocoa, baking soda and salt, stirring to combine.
Bake for 45 minutes. Cool completely in the pan before turning out.
Serving Size: Makes one 9" pan, 16 pieces
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Mix applesauce, oil, peanut butter, sugars, vanilla and zucchini in a large bowl.
Add the flour, guar gum, cocoa, baking soda and salt, stirring to combine.
Bake for 45 minutes. Cool completely in the pan before turning out.
Serving Size: Makes one 9" pan, 16 pieces
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 156.9
- Total Fat: 3.9 g
- Cholesterol: 0.0 mg
- Sodium: 4.2 mg
- Total Carbs: 32.5 g
- Dietary Fiber: 3.5 g
- Protein: 3.3 g
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