So this is nearly a repeat of the carrot cake from a few weeks back, but easier because it has less ingredients and no frosting. If you don’t care, or don’t need it to be gluten free, use 1 1/2 cups unbleached all purpose flour in place of the almond and brown rice flours.

I use the fine holes of a box grater for smaller shreds of vegetable, but it doesn’t make a huge difference to the end result if you use the larger sized holes. This time of year, zucchinis may be pretty watery, so squeeze the excess as noted. I am too lazy to mix dry ingredients in another bowl, so when I add the baking soda and powder on top I just give them a little swirl into the dry ingredients with my finger to make sure there aren’t any big clumps and it’ll distribute. If you are a baking purist, you can do the wet and dry in different bowls before combining.