ZUCCHINI COFFEE CAKE

CAKE INGREDIENTS

1½ Cups Coconut Sugar

1/3 Cup Avocado Oil

1 Egg

1 Cup Heavy Whipping Cream

1 Teaspoon Baking Soda

1 Teaspoon Vanilla Bean Powder

½ Teaspoon Himalayan Pink Salt

2 Cups Cassava Flour

1 Medium Sized Zucchini

½ Teaspoon Cinnamon

CRUMBLED TOPPING INGREDIENTS

1 Cup Coconut Sugar

2 Teaspoons Cinnamon

3 Tablespoons Salted Butter, Melted

ASSEMBLY

1. Preheat the oven to 325. 
2. Shred the zucchini and drain any excess liquid.
3. Add all of the cake ingredients to a mixing bowl and mix until fully combined. 
4. Add the topping ingredients to a food processor and pulse until combined and crumbled. 
5. Pour half of the cake batter into a greased 9×13 baking dish. 
6. Cover the cake batter with half of the topping.
7. Pour the rest of the cake batter into the baking dish and top with the remaining crumbled topping. 
8. Bake for 45 minutes.
9. Allow to cool, and serve.
10. ENJOY!