Preheat oven to 350 degrees.
Butter round cake pan, line with parchment paper and butter paper.
Whisk together almond flour, potato starch, baking powder and salt.
Set large heatproof bowl over a pot with 1 inch barely simmering water. Add eggs and whisk until foamy, about one minute. Add brown sugar and continue to whisk until dissolved and mixture is fluffy, 3 minutes. Remove bowl from pot and using a mixer, whisk on high until mixture is thick and pale.
With rubber spatula, gently fold in melted butter, flour mixture, vanilla, and zucchini. Pour into pan and bake until toothpick comes out clean, 25 to 30 minutes. Let cool completely in pan on wire rack before inverting onto plate.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (121g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 288 (74%)|
|Amt Per Serving||% DV|
|Total Fat 32g||43 %|
|Saturated Fat 12.2g||61 %|
|Monounsaturated Fat 13.2g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 252.7mg||78 %|
|Sodium 288.5mg||10 %|
|Potassium 278.3mg||7 %|
|Total Carbohydrate 15.6g||5 %|
|Dietary Fiber 2.9g||11 %|
|Sugars, other 12.7g|
|Protein 12g||17 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 389
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