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Super Moist, Zucchini Coffee Cake
Servings: 18
Preparation Time: 15 minutes
Ingredients:
- 1 1/2 cups maple syrup
- 3 eggs, (extra large)
- 1/2 cup coconut oil
- 2 1/2 cups whole wheat flour
- 2 tablespoons ground cinnamon
- 1 teaspoon ground nutmeg
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup chopped pecans
- 1 cup organic raisins
- 4 cups peeled, cored and shredded zucchini
Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 x 14-inch pan or cover bottom of pan with parchment paper.
In a large bowl, blend the syrup, eggs, and oil.
Sift together flour, spices, salt, and baking soda and add to egg mixture.
Stir in the nuts, raisins, and zucchini.
Pour batter into prepared pan and bake for 40 minutes.
Serve warm or chilled.
Note: Try adding 1 cup of coconut for additional flavor and texture.
Recipe and photo submitted by Carol, Owen Sound.
