apple lemon cake (gf+paleo+df)

this is a guilt-free dessert or snack whose lemony taste will dazzle your taste buds. the olive oil adds moisture to the cake, and the lemon zest and grated apple make up the delicious flavor. i adapted this recipe from sarah nevins's paleo lemon olive oil cake, from her blog, a saucy kitchen. this version has a greater amount of natural sugar from the apple, rather than all of it from the honey, making this cake healthy and low in sugar. enjoy!

adapted from sarah nevins's paleo lemon olive oil cake

yields one, 12 inch loaf

dry

1/2 c. almond flour

1/2 c. coconut flour

1 tsp. baking powder

1 tsp. ground ginger

1/4 tsp. sea salt

wet

4 eggs

1 tsp. vanilla extract

1/2 c. extra virgin olive oil

1 1/2 tbsp. raw honey

1/2 shredded gala apple

1 1/2 c. shredded green zucchini, liquid squeezed out and patted dry

1 tbsp. lemon zest

how to enjoy this delectable loaf:

• preheat oven to 350 degrees fahrenheit and grease a 12 inch loaf pan, or line with parchment paper.

• in a stand-on mixer with a whisk attachment, beat the eggs until light and pale yellow in color (about 4 minutes). add the vanilla, honey and oil and whisk together until it is mixed throughly.

• mix in the shredded apple, green zucchini and lemon zest until everything is combined.

• in a medium bowl, hand whisk together the flours, baking powder, ground ginger, and salt.

• add the dry ingredients to the wet and mix until smooth. scoop the batter into the loaf pan and spread evenly. place in the oven and bake for 45-50 minutes, or until a knife through the center comes out clean. enjoy!