Super simple and crazy moist healthy zucchini cake that happens to be gluten free! Made with almond flour and sweetened with maple syrup, this one bowl wonder requires no squeezing and is a total must-make. Enjoy it on its own, with ice cream, or my favorite: slathered in cream cheese frosting!
Zucchini cake just got a gorgeous [nourishing] makeover and I can't stop face-planting into it.
If you've made my mind blowing healthy chocolate zucchini cake, healthy apple cake, perfectly moist healthy carrot cake you know that I'm more than obsessed with the texture of almond flour baked goods. It makes everything taste like hella moist cake, ok?!
The slighty sweet, totally tangy cream cheese frosting makes it NEXT LEVEL delish. She's stupid easy to whip up (you don't even have to squeeze the zucc!), so much so that you have no excuse but to make it like, yesterday.
What makes this recipe extra special
- It's weirdly easy and fast to make. You need minimal ingredients and a wooden spoon. You're golden!
- It's tastes like "regular" cake. How could it possible be healthy, this dietitian asks?! You'd never guess it has no refined flour or sugar and is actually packed with nourishing ingredients! Lower in sugar and carbs and higher in protein, fiber and healthy fats than most. It's nuts (pun intended).
- You don't need to be a seasoned baker. I'm sure as heck not! I love how foolproof and approachable this cake is. My goal is always that anyone can make my recipes!
Let's make it!
Whisk almond flour, flax, baking soda, cinnamon, nutmeg and salt. Add maple syrup, melted butter, eggs, and vanilla.
Mix. Fold in zucchini. Easy!
Spoon into prepared baking dish.
Bake for 30 minutes and then make that frosting!
Cool, frost and devour.
What I learned from recipe testing
- Sadly, other flours will most definitely not work here. Almonds are almost all fat, which means we need far less added fat (oil, butter etc) than a regular cake. So you'd totally have to change the ratio of wet to dry with other flours!
- For some reason it's better cold. I really love this straight out of the fridge. The flavors are just so much better once they've had time to chill and meld together.
- Muffins work, too (channeling my crazy moist blueberry zucchini muffins!). Simply our the batter into a greased muffin tin and bake for about 24 minutes.
- You can make the spices your own. Love ginger or nutmeg? Hate cinnamon? I used varying amounts each time I tested this. You can play around to make the spice level perfect for your wee tastebuds.
So you have leftovers...
Frosted cake needs to be stored in the refrigerator within two hours. Unfrosted cake can be stored at room temperature for up to 2 days. After that, the fridge is your friend.
This freezes great, too! I recommended freezing cake unfrosted.
Hey, you! Don't forget to leave a comment + star rating letting me know if you're obsessed with this cake like I am.
Print
Incredible Healthy Zucchini Cake (with almond flour!)
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 pieces 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Description
Super simple and crazy moist healthy zucchini cake that happens to be gluten free! Made with almond flour and sweetened with maple syrup, this one bowl wonder requires no squeezing and is a total must-make. Enjoy it on its own, with ice cream, or my favorite: slathered in cream cheese frosting!
Ingredients
- 2 tbsp butter, melted
- 2 cups almond flour
- ¼ cup ground flaxseed
- 1 tsp baking soda
- 1 ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp fine sea salt
- ⅓ cup pure maple syrup
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup grated zucchini, no need to peel or squeeze out water
- 1 batch healthy cream cheese frosting (or you could add chocolate chips!)
Instructions
- Preheat oven to 350F. Spray an 8x8 inch baking dish with cooking spray or line with parchment paper.
- Whisk almond flour, flax, baking soda, cinnamon, nutmeg and salt in a medium mixing bowl.
- Add maple syrup, eggs, vanilla and melted butter. Whisk until smooth, add zucchini, and whisk again until combined.
- Spoon into prepared baking dish and flatten out to fill the pan. Bake for 30 minutes.
- Meanwhile, make frosting if using (or serve with vanilla ice cream!). Cool cake on a wire rack. Once completely cool, add frosting. I like to garnish with pecans. Store in the fridge--it's delish cold and is gets even better the next day.
Notes
The only flour that works in this recipe is almond flour! All purpose will not work here; the cake would be very dry.
The nutrition info for frosted cake is listed below the recipe. For unfrosted cake, it's: 173 calories, 7g fat, 6g sugar, 4g protein, 10g carb, 167mg sodium, 36mg cholesterol
Deborah Dicola says
The best and so easy! We have made the delishes frosting, however we love it without! I made for my Sons family in France a will be making it for Christmas, however it’s a must at least once a week!
Alexis Joseph, MS, RD says
This made me so happy, thank you for taking the time to leave such a lovely review, Deborah!
Jazmyne says
WOW! This was soo good, and the cream cheese frosting was really good and I love how it has no refined sugar!
Alexis Joseph, MS, RD says
Amazing, thank you!!
Maria says
There were two very different nutrition information listings for this cake. I'd like to make it but I do need to know which is accurate, the one under "notes" or the one below that? Hoping to accomodate those in my household who need to eat lower carb and lower sugar foods.
Thanks!
Alexis Joseph, MS, RD says
Yes, the nutrition info for cake made per the recipe WITH frosting is listed below the recipe card. The one in the notes is if you leave it unfrosted. Cheers!
Christine says
I made this twice already and love it! I haven't made the icing get but plan too. It's a simple quick recipe too! I enjoy it in the morning with plain Greek yogurt and a little agave'😃 It is nutritious & satisfies a sweet tooth without the guilt. I'm wondering if different add ins can be used instead of zucchini if I don't have that. Like shredded carrot or chocolate chips or banana?
Alexis Joseph, MS, RD says
Hey Christine, I'm so thrilled to hear that! Yes, my healthy carrot cake is almost identical but with carrot. Also these almond flour blueberry muffins are a very similar recipe (you could make as a cake, too). Cheers!
Leslie says
I followed the directions exactly and I was amazed how delicious and moist this cake is!
Thank you for sharing!
Alexis Joseph, MS, RD says
Yayyy I'm so thrilled you loved it, Leslie!
Diane says
I had high hopes for this recipe but sorry to say that it fell flat. I will not be making this again..
Alexis Joseph, MS, RD says
Hey Diane, did you change anything about the recipe? Confirming you used almond flour and not another flour? The recipe made as written is moist and delicious but it will fail with another flour so would love to help you troubleshoot!
Michele Rickitt says
Can I make this with non-dairy “butter”?
Alexis Joseph, MS, RD says
Yes for sure!
Michele Rickitt says
Thank you so much. The only dairy I can have is yoghurt. I can have sheep’s and goat’s milk cheeses but they are super strong flavours.
Tracey Brown says
What's the melted butter for? In the cake or to grease the tin?
Alexis Joseph, MS, RD says
It goes with the wet in the cake, just updated--so sorry about that!
Tracey Brown says
Thanks for clarifying the butter goes in with the wet ingredients. I made the cake (with the butter) and iced it with the cream cheese frosting. It is delicious, not overly sweet.
I will definitely make again, and also try your carrot cake recipe.
Thank you!
Alexis Joseph, MS, RD says
I’m thrilled you loved it, thank you so much!!
Lori Pilus says
Very good! Moist, nutty, delicious!
Alexis Joseph, MS, RD says
I'm so glad to hear it, thanks Lori!
Becky says
Thanks for making a recipe that doesn't require squeezing out all the valuable nutrition in the zucchini! I can't make those recipes, cuz I can't pour the zucchini nutrition down the drain. So, I'm going to the store to get some zucchini!
Alexis Joseph, MS, RD says
I hate using a bunch of paper towels LOL so I try my best to account for the zucchini liquid in my recipes! Let me know if you make it 🙂
Linda says
Becky, try searching "Zucchini Tian" for a main dish recipe that uses all the squeezed out zucchini water and is a delicious vegetarian main dish or in smaller proportions could be a great side dish. Its creamy and delicious!
Ben says
Can you leave out the flax?
Alexis Joseph, MS, RD says
Hey Ben, no the flax is important for texture and binding. I'm going to try it with more almond flour as a sub, I just don't know if it'll be as good texture-wise.
Andrea Pearce says
Alexis,
Did you try this without the flax? I am very allergic to flax but would like to try this recipe if possible. Would an egg create the same resulting texture?
Thank you so much for your tips!
Andrea
Alexis Joseph, MS, RD says
Hey Andrea! I have not, but I would suggest doing 1/4 cup more almond flour instead of flax and adding an egg. Maybe 2 eggs; I haven’t tested it yet! Let me know if you try 🙂
Bee says
Could you sub psyllium ?.
Alexis Joseph, MS, RD says
I haven’t tried it! You could sub more almond flour. It may be a bit more crumbly since flax helps bind.
Ellen karg says
My family and I are obsessed with the zucchini chocolate cake recipe. I made this tonight and it was just as delicious!! We are dairy free so we skipped the frosting but it was still plenty sweet. I love the simplicity and no squeezing the moisture out of the zucchini!
Side note… 2tbs butter melted is listed in recipe but not in the step by step. I added it to the last step and it turned out perfect!
Alexis Joseph, MS, RD says
Hey Ellen! I'm so thrilled to hear 🙂 I was hoping all the chocolate cake lovers would try this one, too! Ahh thanks so much for the butter note, I'll edit the recipe. I think it would be so delish with chocolate chips and walnuts, too!