• Cooking Time: 60
• Servings: 12
• Preparation Time: 15
• 2 heaping cups of grated zucchini
• 2 cups gluten free oat flour
• 1 cup cooked millet
• 1/3 cup coconut sugar
• ¼ cup coconut oil
• ¼ cup maple syrup
• ¼ cup unsweetened applesauce
• 3 Tbsp coconut milk
• 2 Tbsp sprouted ground flax seed
• 2 tsp gluten free baking soda
• 1 1/2 tsp gluten free baking powder
• 1/2 tsp cinnamon
• ¼ tsp Himalayan salt
• Pinch of ground nutmeg
• *1/4 cup organic chopped walnuts (optional)
• *1/4 cup organic golden raisins (optional)

1. Preheat oven to 180 / 350ºF.
2. Sift the oat flour, flaxseeds, cinnamon, nutmeg, baking soda, baking powder and salt into a large mixing bowl. Set aside.
3. Remove excess water from grated zucchini by placing it in a kitchen towel and squeezing out the liquid over the sink.
4. Place the zucchini into your stand mixer bowl along with the millet, coconut oil, coconut sugar, maple syrup, applesauce and coconut milk. Mix ingredients together on a low speed.
5. While the stand mixer is still on low, add the dry ingredients 1/3 at a time until just combined.
6. Fold in the optional chopped walnuts and raisins if desired.
7. Pour into a standard size loaf pan that has been lined with parchment paper.
8. Sprinkle the top of the cake with coconut sugar and cinnamon.
9. Bake for approximately 50-60 minutes, cool, and devour. YUMMO!

I got this recipe from Patrice Pollack from A Health Foodie. This was Recipe #20 in the "Gluten Free Baking With KitchenAid" event. This delectable vegan sweet zucchini cake is just one example of Patrice's fabulous creativity. I LOVED this cake. It is moist and full of flavour. I LOVE zucchini cake, and this one is decadent without being too heavy! Patrice has some wonderful simple tasty recipes on her site. Learn more about Patrice Pollack at A Health Foodie.