Why You’ll Love This Grain-Free Zucchini Cake
When summer gardens overflow with zucchini, this cake is the answer you didn’t know you needed. Moist, tender, and perfectly spiced, this grain-free zucchini cake is a healthier dessert option that doesn’t compromise on flavor.
Unlike traditional cakes, this recipe is made with almond flour and coconut flour for a light, fluffy crumb that’s naturally gluten-free and grain-free. Sweetened with honey and applesauce, it’s gently sweet without refined sugar, making it perfect for everyday snacking, family gatherings, or even a wholesome breakfast treat.
✅ Grain-free & gluten-free
✅ Naturally sweetened
✅ Perfectly moist (thanks to zucchini + applesauce)
✅ Freezer-friendly & meal-prep approved
Ingredients You’ll Need
Here’s everything that goes into this moist zucchini cake:
- Zucchini (1 ½ cups, grated & squeezed dry) – adds natural moisture and nutrients.
- Almond flour (2 cups) – provides a soft, nutty base.
- Coconut flour (¼ cup) – balances almond flour and prevents sogginess.
- Applesauce (½ cup, unsweetened) – keeps the cake moist while reducing added sugars.
- Honey (½ cup) – for natural sweetness. Maple syrup works too.
- Eggs (3 large) – give structure and fluffiness.
- Coconut oil (¼ cup, melted) – healthy fat for richness.
- Baking powder (1 tsp) + Baking soda (½ tsp) – leavening for rise.
- Vanilla extract (1 tsp) – enhances flavor.
- Spices: cinnamon (1 tsp) + nutmeg (¼ tsp) – warm flavor notes.
- Optional mix-ins: walnuts, pecans, raisins, or dark chocolate chips.
Step-by-Step Instructions
1. Prep the Zucchini
- Grate zucchini with a box grater.
- Place in a clean kitchen towel and squeeze out as much liquid as possible.
2. Make the Batter
- In one bowl: whisk eggs, honey, applesauce, melted coconut oil, and vanilla.
- In another bowl: combine almond flour, coconut flour, baking powder, baking soda, cinnamon, and nutmeg.
- Stir in zucchini, then fold in the dry mixture until just combined.
3. Bake
- Pour into a greased 8×8-inch pan or lined loaf pan.
- Bake at 350°F (175°C) for 30–35 minutes, until golden and a toothpick comes out clean.
4. Cool & Serve
- Let cool for at least 15 minutes before slicing.
- Optional: dust with cinnamon or drizzle with a light glaze.
Expert Baking Tips
💡 Pro Tip #1: Squeeze zucchini well. Excess liquid makes the cake dense.
💡 Pro Tip #2: Do not overmix. Stir just until flour disappears for a light, fluffy crumb.
💡 Pro Tip #3: Use room temperature eggs to prevent coconut oil from solidifying.
Variations & Add-Ins
- Chocolate Lovers – add ½ cup dark chocolate chips.
- Nutty Crunch – fold in chopped walnuts or pecans.
- Coconut Twist – sprinkle shredded coconut on top before baking.
- Spiced Loaf – increase cinnamon to 2 tsp and add ½ tsp ginger.
- Muffin Version – bake in muffin tins for 18–20 minutes.
Storage & Freezing Guide
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keeps fresh for up to 1 week.
- Freezer: Wrap individual slices in parchment + freezer bag. Keeps 3 months. Thaw at room temp overnight.
Serving Suggestions
- With a cup of coffee or tea for a mid-morning snack.
- Topped with Greek yogurt + honey for breakfast.
- Paired with a scoop of vanilla or coconut milk ice cream as dessert.
FAQs
Q: Can I make this zucchini cake nut-free?
A: Yes! Replace almond flour with sunflower seed flour (note: it may turn slightly green due to a natural reaction).
Q: Do I need to peel the zucchini first?
A: No — the skin is tender and adds nutrients. Just wash well before grating.
Q: Can I make this recipe vegan?
A: Swap eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water each). The cake will be denser but still delicious.
Q: How do I know when the cake is done?
A: Insert a toothpick into the center. If it comes out mostly clean (a few crumbs are fine), it’s ready.
Grain-Free Zucchini Cake Recipe Card
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Servings: 9 slices
Ingredients:
- 1 ½ cups zucchini, grated & squeezed dry
- 2 cups almond flour
- ¼ cup coconut flour
- 3 large eggs
- ½ cup honey
- ½ cup unsweetened applesauce
- ¼ cup melted coconut oil
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ¼ tsp nutmeg
Instructions:
- Preheat oven to 350°F (175°C). Grease an 8×8-inch pan.
- Grate and squeeze zucchini to remove excess water.
- In a bowl, whisk eggs, honey, applesauce, oil, and vanilla.
- In another bowl, mix almond flour, coconut flour, baking powder, baking soda, cinnamon, and nutmeg.
- Stir zucchini into wet mixture. Add dry mixture and fold until just combined.
- Pour into pan. Bake 30–35 mins until golden.
- Cool before slicing. Enjoy!
Final Thoughts
This grain-free zucchini cake proves that wholesome desserts can be just as indulgent as classic cakes. Moist, naturally sweetened, and full of warm spice, it’s the kind of recipe you’ll bake on repeat — for family brunches, school snacks, or a cozy afternoon treat.
✨ If you try this recipe, let me know in the comments below how you served it — and don’t forget to save it on Pinterest for later!