Cinnamon Zucchini Cake

Recipe makes 15 pieces

Prep time: 15mins

Bake time: 35-40mins

WW Purple plan 3SP per piece, Blue Plan 4SP per piece

**WW SP and Calories/Macros will vary depending on brand of ingredients you use. If you are following a specific diet plan enter the ingredients into your tracker for accuracy. 

Ingredients:

2 cups flour- I used Gluten free (pts equal to the same)

1 tbsp baking powder

1 tsp cinnamon

1/4 cup Monk sugar

1/2 cup Stevia

3 eggs

1 cup plain unsweetened almond milk

1 tsp vanilla

1/2 cup unsweetened applesauce

1 grated zucchini (wring out)

Topping:

1 cup large flake oats

8 tsp Becel Light

8 tsp brown sugar

1 tbsp cinnamon

1. Preheat oven to 375. Spray a 9x13 pan with cooking spray.

2. In one bowl mix together flour, baking powder, 1 tsp cinnamon, monk sugar 
and sweetener. 

3. In second bowl mix together the eggs, almond milk, applesauce and vanilla. 

4. Start incorporating the dry ingredients into the wet ingredients, continuously mixing to avoid lumps. Finally using a spatula fold in the zucchini.

5. In a separate bowl add ingredients for the topping and using a fork "mash" together until all ingredients are mixed well forming almost a pasty texture. 

6. Pour the cake batter into pan and then drop bits of the oat mixture evenly over top of the batter. 

7. Bake for 35-40mins.