Squash Snack Cake

Adding squash to a recipe can make a moist and delicious baked good. We love this recipe, courtesy of Chef Christina Ng, (@chinitaspies) that is centered on your favorite summer squash variety and makes the most of produce you may find from your local CSA (community supported agriculture), farmer's market or grocery store. This is a great recipe to keep on hand, especially to pack in some extra veggies and use up any squash that may be past its prime.

Makes one large loaf in reVessel 8.8 cup stainless steel vessel or 3 mini 2-cup loaves

Ingredients:

• 1 1/2 cups grated summer squash (any variety will work)
• 1 ¾ cups gluten-free flour blend**
• 3/4 cup almond meal 
• 1 tsp baking powder
• 1 tsp baking soda
• ¼ tsp salt
• ½ cup coconut sugar
• ½ cup organic cane sugar 
• 1/4 cup olive, avocado, or melted coconut oil
• 1/4 cup unsweetened applesauce
• 1 tsp vanilla 
• 2 large eggs*
• 1/2 tsp cinnamon

Optional Add-In’s

• ½ cup chocolate or carob chips
• ½ cup chopped dried apricots 
• ⅓ cup roasted sunflower seeds 

Recipe Instructions:

Preheat oven to 350 degrees. Grate zucchini and set aside in a small bowl. Whisk together gluten free flour, almond meal, baking powder, baking soda and salt in a medium bowl. In a large bowl, combine both sugars, oil, applesauce, vanilla, eggs (or egg substitute) and cinnamon. Stir dry mixture into wet mixture until just combined. Add in grated zucchini and any optional ingredients and stir to incorporate. Pour into 3 oiled 2 cup reVessel containers and bake for 25-32 minutes or until a toothpick comes out clean in the center of the cake. 

*Can sub Flax Egg or Egg substitute 

**Cup-4-Cup or Bob’s Red Mill 1-1 is great