1 large zucchini, grated
1/2 teaspoon salt
1 1/3 cups (140g) almond flour
1/2 cup (70g) gluten-free flour (such as Bob’s Red Mill Gluten Free 1-to-1 Baking Flour)
1 teaspoon fresh rosemary, finely chopped
1 teaspoon baking powder
1/2 cup (75g) coconut sugar
1/4 cup (59ml) olive oil
Juice and finely grated zest from 1 orange (1/4 cup juice, 1 tablespoon zest)
2 large eggs
30 g flormelis
24 (72g) raspberries
Preheat oven to 350°F (177°C). Coat an 8-inch (20-cm) loaf pan with cooking spray. Set aside. Toss the zucchini and salt and place in a colander in the sink. Let set for 30 minutes to draw out the moisture. Rinse the zucchini with cool water and squeeze dry in a clean dish towel to remove most of the moisture. Set aside.
In a large mixing bowl, whisk together the almond flour, gluten-free flour, rosemary and baking powder until combined, making sure to mash out any lumps of almond flour.
In a medium bowl, whisk together the coconut sugar, oil, juice, zest and eggs. Add to the almond flour mixture and stir to combine. Stir in the drained zucchini. Pour the batter into the prepared pan and bake until the top is golden brown and a skewer inserted into the center of the cake comes out with a few moist crumbs, 45–50 minutes.
Run a knife around the edge of the pan and invert the cake onto a plate. In a small bowl, mix the confectioner’s sugar with 1 teaspoon of the water. Drizzle over the cake. Top with the raspberries and serve. (The cake can be kept in the refrigerator, tightly covered, for up to 1 week.
Nutrition (per serving): Calories: 183; Total Fat: 8g; Saturated Fat: 1g; Monounsaturated Fat: 5g; Cholesterol: 46mg; Sodium: 154mg; Carbohydrate: 26g; Dietary Fiber: 1g; Sugar: 17g; Protein: 3g
