Almond Flour Lemon Zucchini Loaf Cake

nourisheveryday.com

Linleedec

1 ¾ cup almond flour (175 grams)

⅓ cup coconut flour (42 grams)

¼ cup granulated stevia (I used Nativa)

2 tsp baking powder

¼ tsp bicarb soda

½ tsp ground turmeric

¼ tsp salt

2 to 3 lemons

1 med-large zucchini (160 grams)

4 eggs

2 tbsp coconut oil, melted

2 tsp vanilla extract

1 tbsp coconut oil, melted

1 to 2 tsp honey (or liquid sweetener of choice)

1 tbsp lemon juice (reserved from cake ingredients)

Directions at nourisheveryday.com

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