∙ 25 ∙
1. Place shredded zucchini in a clean dish towel and squeeze out as much liquid
as you can. The drier the squash the better, so really work at this. Loosening the
compacted squash, there should be about 1½ cups.
2. In a small bowl, combine the coconut our, baking soda, salt, cinnamon, ginger,
and clove.
3. In a medium mixing bowl, beat the cream cheese and Swerve Brown with a hand
mixer on medium until smoothly combined. Add the eggs and zucchini, mixing until
blended. Add the dry ingredients, and mix well.
4. Fill the Mini Bundt® Maker ¾ full (
1
/
3
cup batter). If using, sprinkle 1 tbsp walnuts
over top of batter. Bake for 12 to 13 minutes, until a toothpick comes out clean when
inserted into the cake.
5. Lift out cake using the removal tool and transfer cake to wire rack. Serve warm,
dusted with Swerve Confectioners’, if desired.
2 medium zucchini
squash, 12 ounces,
coarsely shredded, about
2½ cups
1
/
3
cup coconut our
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ tsp ground cinnamon
¼ tsp ground ginger
¹
8
/
tsp ground clove
4 tbsp cream cheese
¼ cup Swerve Brown
3 eggs
4 tbsp chopped walnuts,
or Swerve Confectioners’,
for garnish, optional
Ingredients:
Ket0 Zucchini Spice
Mini Bundt
®
Cake
Directions:
Makes 6 cakes
To Next Page
Loading...
Need help?
General
