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Paleo Lemon Zucchini Coffee Cake

Jessica DeMay
  • minutes
  • Serves 9

INGREDIENTS

1 cup

almond flour

1/4 cup

coconut sugar

3 1/2 tbsp

ghee (room temperature)

1 1/2 cups

almond flour

1/4 cup

coconut flour

1/2 tsp

salt

1 tsp

baking soda

1/4 cup

melted ghee

2

large eggs

1/4 cup

honey

2

lemons zested and juiced, about 1/2 cup juice

1 cup

packed shredded zucchini

1/4 cup

coconut butter (melted)

2 tbsp

honey

1 tsp

vanilla

3 tbsp

lemon juice