Coconut Zucchini Coffee Cake

As many of us sit at home, either working from home or out of work, I want to bring you recipes to ease your boredom! These recipes are easy to make, usually can be made with ingredients you have at home, and store well. Our first installment, my Coconut Zucchini Coffee Cake.

These bars are great for breakfast or a snack. I suggest freezing them and reheating, but they also taste quite good stored in the fridge and eaten cold.

Preheat the oven to 350 degrees and line a 9 x 13 baking pan with parchment paper. Begin by shredding two medium size zucchinis either with a cheese grater or food processor. Once shredded, place zucchini in a towel or cheese cloth and squeeze out all the liquid. Add zucchini to large bowl. Mix in one and a half cups of coconut flour and one cup of gluten free quick oats— regular rolled oats work as well, just depends on what texture you like. Add in a quarter cup of coconut sugar, a quarter cup of unsweetened coconut flakes, five eggs, a teaspoon of salt, one and a half teaspoons of cinnamon, and one cup of unsweetened coconut milk. Once mixed together, add in one cup of frozen berries. Mix until just combined.

Pour batter into lined baking pan. Bake at 350 degrees for 35-40 minutes until top becomes golden brown. Once cool, cut into 8 pieces and store in tupperware either in freezer or fridge.

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Coconut Zucchini Coffee Cake

Gluten Free/Dairy Free/Refined Sugar Free

(Makes approx. 8 servings)

Ingredients:

• 2 medium size zucchinis

• 1 1/2 cups coconut flour

• 1 cup gluten free quick oats

• 1/4 cup coconut sugar

• 1/4 cup shredded unsweetened coconut

• 5 eggs

• 1 tsp salt

• 1 1/2 tsp cinnamon

• 1 cup unsweetened coconut milk

• 1 cup frozen berries

Directions:

1. Preheat the oven to 350 degrees and line a 9 x 13 baking pan with parchment paper.

2. Begin by shredding zucchinis either with a cheese grater or food processor.

3. Once shredded, place zucchini in a towel or cheese cloth and squeeze out all the liquid. Add zucchini to large bowl.

4. Mix in coconut flour and oats.

5. Add in coconut sugar, unsweetened coconut flakes, eggs, salt, cinnamon, and unsweetened coconut milk.

6. Once mixed together, add in frozen berries. Mix until just combined.

7. Pour batter into lined baking pan.

8. Bake at 350 degrees for 35-40 minutes until top becomes golden brown.

9. Once cool, cut into 8 pieces and store in tupperware either in freezer or fridge.

10. Enjoy!