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Export 11 ingredients for grocery delivery
Step 1
Sift flour into large mixing bowl (we used a pre-made gluten free baking flour to save time). Add baking soda, baking powder, cinnamon, and salt and whisk together.
Step 2
In a separate mixing bowl combine eggs, oil, sugar, vanilla and whisk together to form a batter.
Step 3
Pour batter into the bowl of dry ingredients. Stir together until combined and you have a thick batter the color of peanut butter.
Step 4
Add grated zucchini to your batter and stir in until zucchini is evenly distributed.
Step 5
Pour batter into a greased bundt pan (you can use cooking spray or 1 TB butter/flour mixture).
Step 6
Bake for 29-32 minutes at 350°F.
Step 7
Allow to cake to cool completely before removing from pan.
Step 8
Slowly drizzle cashew milk into a medium mixing bowl with powdered sugar, stirring as you go. Adding the milk slowly instead of pouring in all at once helps prevent clumping and makes mixing easier.
Step 9
Whisk together cashew milk and powdered sugar until you have a smooth white glaze.
Step 10
Slowly drizzle glaze over cooled cake. Top with with raw pumpkin seeds and dark chocolate chips or chunks — allow glaze to set before cutting and serving.
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