Ingredients
2 medium zucchinis (about 400 g, grated)
1 cup whole wheat flour
1 cup almond meal
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup maple syrup
½ cup coconut oil (melted)
1 cup dairy-free cream cheese
1 tbsp lemon juice
Method
Preheat the oven to 180°C (350°F). Grease an 8-inch round cake pan and line the bottom with parchment paper.
In a large bowl, mix the grated zucchini, flour, almond meal, baking powder, baking soda, and salt.
In another bowl, combine the maple syrup, melted coconut oil, and lemon juice. Pour this mixture into the dry ingredients and stir until just combined.
Scoop half of the batter into the prepared cake pan. In a separate bowl, mix the cream cheese until smooth. Spread it over the batter in the pan, then top with the remaining batter.
Use a knife or skewer to swirl the layers together lightly. Bake for 40-45 minutes or until a toothpick comes out clean.
You may also be interested in the following websites:
www.horselife.org
www.cheeseofchoice.org/
www.beekeepingworld.online
www.freescience.info
