Keto Zucchini Cake.. this is a grate () way to use up your zucchini if you’re growing them and they’re all ready about now 

Dry ingredients:
120g coconut flour (1 large cup)
1 heaped tsp baking soda
1/4 cup vital wheat gluten
3 tsp cinnamon
2.5 tsp mixed spice
1/4 cup shredded coconut (optional)
1.5 cups erythritol (or less depending on your taste)
1/2 tsp pink salt
1 cup chopped walnuts .

Wet ingredients:
5 large eggs
3/4 cup olive or coconut oil
1 large grated zucchini (about 3 cups)

Whisk all dry ingredients together except nuts, ensuring there are no lumps.
In separate bowl, beat eggs & add all other wet ingredients then zucchini. Add to dry ingredients and mix well.
Add nuts. If batter feels too dry/hard add some almond milk (or maybe an extra egg – haven’t tried that but it might work!?) You should be able to spread (not pour) the mixture out into a lined tin, or bundt pan. Bake at 180°c for about 40 minutes (depending on which tin you use) or until skewer comes out clean & centre looks firm.

Icing
200g full fat cream cheese
3 tbsp butter
1/3 cup powdered erythritol
1 tsp vanilla essence
Soften cream cheese and butter & beat well. Add sweetener & vanilla. Spread onto cooled cake. Top with a sprinkling of chopped walnuts if you like, I used some keto granola this time