zucchini banana breakfast cake

zucchini banana breakfast cake

if I will it to be spring with all my might with a deluge of spring recipes in the next few weeks, will minnesota follow suit? look, I understand that winter literally comes with the territory of living here - re: polar vortex, but I just want things to bloom, the sun to shine in a warm and not winter glare-y way, and to potentially expose my ankles without shivering/whining. is that too much to ask?

so let’s say it together… sssssssssssPRING!!! spring. spring. spring.

we’re kicking it off with a zucchini banana breakfast cake! and yes, I know that zucchini is summer’s gift to us all, but it feels fresh and bright and a sign that warmer days are ahead. and if not… we have tasty cake to console us. this cake is light and fluffy and made with feel-good ingredients, and while i 10/10 recommend having a slice with your morning coffee, it makes for a super fun dessert as well. let me know what you think, and if you have other ideas for manifesting spring, I am here for it!!

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zucchini banana breakfast cake
makes 8 servings
prep time: 10 minutes
cook time: 25-30 minutes

1 banana
1 1/2c grated zucchini, squeezed of excess water (I like to do this with paper towels)
2 eggs
1/4c ghee (I like fourth and heart vanilla bean ghee here, but any high quality butter will work as well)
2tbsp maple syrup
1c almond flour
1tsp baking soda
1tsp cinnamon
1/2tsp sea salt
chocolate chunks and nuts, optional

preheat oven to 350.
using a hand mixer, blend the went ingredients until the banana is mashed and the eggs are no longer clear.

then add in the dry ingredients and mix again until combined. fold in chocolate chunks and nuts if using, and pour batter batter into a sprayed round cake pan. *an 8x8 square baking dish will work as well.

bake for 25-30 minutes; dip a knife in the center and if it comes out clean, it’s done!