The Recipe

Zucchini-Almond Cake

Name: Zucchini-Almond Cake
Prep time: 30 min
Total time: 1 h
Yield: servings:12
Ingredients: 1/2 stick unsalted butter, melted, plus 5 tablespoons, room temperature, plus more for pan; 1 1/2 cups almond flour (spooned and leveled); 1/4 cup plus 2 tablespoons potato starch (spooned and leveled); 1 1/4 teaspoons gluten-free baking powder; 1/4 teaspoon fine salt; 3 large eggs, room temperature; 1/2 cup packed light-brown sugar; 4 teaspoons pure vanilla extract; 1 cup finely grated zucchini (from 1 medium zucchini), squeezed of excess liquid; 8 ounces cream cheese, room temperature; 1/3 cup confectioners' sugar

COOK TIME : a few secondsPREP TIME : 30 minutes

From Martha Stewart

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Ingredients

DESCRIPTION

Grated zucchini gives this crowd-pleasing cake a moist texture and subtle sweetness. Almond flour adds nutty flavor and makes it perfect for gluten-intolerant guests.

INGREDIENTS

1/2 stick unsalted butter, melted, plus 5 tablespoons, room temperature, plus more for pan
1 1/2 cups almond flour (spooned and leveled)
1/4 cup plus 2 tablespoons potato starch (spooned and leveled)
1 1/4 teaspoons gluten-free baking powder
1/4 teaspoon fine salt
3 large eggs, room temperature
1/2 cup packed light-brown sugar
4 teaspoons pure vanilla extract
1 cup finely grated zucchini (from 1 medium zucchini), squeezed of excess liquid
8 ounces cream cheese, room temperature
1/3 cup confectioners' sugar

DIRECTIONS

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NUTRITION