Zucchini "Cake"

This "cake" is moist and has the texture of carrot cake. It is great for bringing in autumn.

Ingredients:

• 2 cups zucchini, shredded
• 3 eggs, beaten
• 3 cups almond meal
• 1 cup avocado oil
• 2 tsp baking soda
• 1 cup chopped nuts, any variety
• 2 tsp cinnamon
• 1 tsp salt
• 1 tsp lemon juice
• 1 tsp lemon zest
• 1 tsp allspice
• 2-3 tbsp or more of coconut butter, melted

Instructions:

• Preheat oven to 350 F.
• Shred the zucchini using the largest holes on a grater and place it in a strainer. Leave it there, draining, while you mix together all of the other ingredients in a large bowl.
• Once all of the other ingredients are mixed in a bowl, squeeze the shredded zucchini with your hands to remove excess water. You can use a cheesecloth, if you like, or a nut milk bag, but it's not necessary. Your hands should be suffice.
• Place the zucchini in with the other ingredients and mix until well combined.
• Place in a greased loaf pan and bake for 45-60 minutes or until center is dry.
• Spread the melted coconut butter, over the top, before serving.
• Store covered in the fridge.

Do not add sweeteners to this "cake". It is not meant to be a dessert.