Dessert

Zucchini Fudge Cashew Cake is for Dessert.

Zucchini Fudge Cashew Cake takes 20 minutes to prepare.

Zucchini Fudge Cashew Cake takes 45 minutes to cook.

Zucchini Fudge Cashew Cake makes 16 servings.

The ingredients for Zucchini Fudge Cashew Cake are:

? cup unsweetened apple butter (or Zapple Butter)
2 tbsp cashew butter
⅓ cup brown sugar
? cup sugar
1 tbsp vanilla
3 cups finely shredded zucchini, lightly squeezed (about 1 lb)
2 cups GF all-purpose flour (mine was made of chickpea flour, potato starch, tapioca starch, sorghum flour and fava bean flour)
? tsp guar gum
? cup unsweetened cocoa
1 tsp baking soda
? tsp salt
? cup chopped cashews

Here is how you make Zucchini Fudge Cashew Cake:

Preheat the oven to 350?F and line a 9? pan with parchmentMix applesauce, oil, peanut butter, sugars, vanilla and zucchini in a large bowl. Add the flour, guar gum, cocoa, baking soda and salt, stirring to combine. Bake for 45 minutes. Cool completely in the pan before turning out.Serving Size: Makes one 9" pan, 16 piecesNumber of Servings: 16Recipe submitted by SparkPeople user JO_JO_BA.

The nutritional information for Zucchini Fudge Cashew Cake is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 156.9

• Total Fat: 3.9 g
• Cholesterol: 0.0 mg
• Sodium: 4.2 mg
• Total Carbs: 32.5 g
• Dietary Fiber: 3.5 g
• Protein: 3.3 g

The dietary needs meet for Zucchini Fudge Cashew Cake is Vegan