I absolutely love cinnamon rolls. I also love zucchini cake. This cake is quick and easy to make and comes out warm and gooey. It willgo perfectly with a cup of coffee ona lazy Saturday morning. Since I don’t love long blog posts let’s get to the good stuff.
For the cake:
4 eggs
1 medium zucchini washed and peeled
1/2 stick of butter melted
3/4 teaspoon of maple extract ( I used to McCormick brand)
1 teaspoon baking powder
1 teaspoon baking soda
1 tbsp cinnamon
2 pinches of salt
3/4 cup THM baking blend(or 1/3 cup coconut flour and 2/3 cup almond flour)
3/4 cup to 1 cup gentle sweet ( I used pyure brand)
For the cinnamon swirl
One stick of butter melted
2 tbsp cinnamon
1/2 cup gentle sweet
Process
Preheat oven to 350°. Grab a Your favorite 7×11 cake pan and spray well with coconut spray.
Wash, peel and cut zucchini. Put in the blender with eggs and butter and purée. Transfer to a mixing bowl and add the remaining ingredients for the cake. Mix well. Pour batter into the pan.
Make the cinnamon swirl. Melt butter in a cup or a bowl and add those gentle sweet and cinnamon. Drop the swirl onto the cake batter and swirl with a knife. You can top with crushed pecans or walnuts before you bake it
Bake for approximately 35 minutes.
* I thought of making a Cream cheese glaze to add some color. But this cake is so sweet and gooey on its own the frosting really isn’t needed. 
Live. Love. Sisters. 