Celebrating a 21st birthday with this gluten-free and vegan Zucchini Snacking Cake. The creator has an abundance of zucchini from their garden and has been testing recipes, making this one of their favorites.
Preheat oven to 350 & line a loaf pan with parchment. Make your flax egg by combining 1 tbsp ground flax and 2 1/2 tbsp water and letting it rest for 15 min. While the flax egg rests, whisk together the oat flour, baking soda, baking powder, salt, and cinnamon in a medium bowl. In a separate bowl, whisk together all the remaining ingredients (including the flax egg, and not including the zucchini and nuts). Add the dry ingredients to the wet and whisk until combined. Fold in the zucchini and nuts making sure it’s well incorporated (batter will be sticky and thick). Pour batter into pan, pressing down slightly to smooth it out. Top with more nuts and dark chocolate. Bake for 50-60 minutes or until a toothpick inserted comes out clean. Allow to cool in the pan, and then slice & enjoy. Store in an airtight container in the fridge & then microwave for about 20 seconds when wanting a slice.
