1 C Zucchini- Shredded

1/2 C Coconut flour

1/2 C Arrowroot Flour

1/2 tsp Baking Powder

1/2 tsp Baking Soda

2 eggs

1/2 C Coconut Oil- Melted

1/2 C Coconut Milk

1/4 C Honey 

1/2 C Walnuts

Glaze

1/2 C Coconut Oil (solid, not melted)

1/4 C Honey

1/2 C Chopped Walnuts

 

Preparation

Preheat oven to 350. In bowl, mix together dry ingredients and zucchini.

In large separate bowl, combine wet ingredients. Stir dry ingredients into wet to combine.

Smooth onto a coconut oil greased jelly roll pan. Bake for 15-20 minutes or until toothpick comes out clean. Once baked through, allow to cool completely on pan.

n a stand mixer, combine coconut oil and honey. Whip on medium high for 3-5 minutes till the glaze thickens slightly. Add in walnuts and mix to combine.

Cut cake into the shape and number of layers desired.

I did a 4 layer cake, with very thin layer of glaze in between each layer, and the majority of the walnuts on the top layer.

Allow cake to set up in the refrigerator and enjoy (with limit, this is DECEDENT!!)