Carrot and Zucchini Olive Oil Cake

This easy gluten-free olive oil cake that is pack with vegetables and sweetened only with maple syrup.

2 large eggs
⅔ cup (155ml) maple syrup
1 tsp vanilla extract
1⅓ cups (180g) gluten-free all-purpose flour
¼ cup (30g) millet flour
¼ cup (35g) oat flour
1½ tsp ground cinnamon
¼ tsp freshly grated nutmeg
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 cup (105g) grated carrots
¾ cup (95g) grated zucchini
1 medium fuji apple (about 85g), peeled and grated
zest of one lemon

View the full recipe at Healthy Nibbles & Bits →