Name: Almond Flour Zucchini Cake Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 cups (245g) almond flour, leveled; ½ cup (60g) tapioca flour, leveled; ½ cup granulated sugar; ½ tsp ground cinnamon; 1.5 tsp baking powder; ½ tsp sea salt; 4 large eggs; 1/3 cup coconut oil (melted); 1.5 tsp vanilla extract; 1 heaping cup (130g) grated zucchini (1 medium-sized zucchini squash); 2/3 cup (70g) almond flour; 2 Tbsp brown sugar or coconut sugar; 3 Tbsp coconut oil (melted); 2 tsp ground cinnamon; Pinch sea salt

Jump to Recipe· 4.2 from 11 reviews

If you are looking for a delightful way to celebrate the freshness of summer squash, this Almond Flour Zucchini Cake Recipe is an absolute must-try. Packed with moist, tender crumb and a beautifully spiced cinnamon topping, this cake perfectly balances wholesome ingredients with indulgent flavor. Almond flour lends a wonderful nuttiness and tender texture, while the grated zucchini adds moisture without overwhelming the sweetness. Whether you are gluten-free, grain-free, or just searching for a vibrantly fresh dessert, this recipe will quickly become one of your favorites to share with family and friends.

Ingredients You'll Need

The image shows a rectangular metal baking tray lined with light brown parchment paper. Inside, there is a thick layer of golden-baked cake with a crumbly brown streusel topping spread evenly across the surface. The streusel is rough and chunky, creating a textured contrast with the smooth cake layer underneath. The tray sits on a soft olive-green cloth, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

The magic of this Almond Flour Zucchini Cake Recipe starts with simple pantry staples that are easy to find yet essential in creating its deliciously light texture and rich flavor. Each ingredient plays a distinct role, from nutty almond flour to aromatic cinnamon and the natural sweetness of sugar, bringing balance and depth to the cake.

4 large eggs: These provide structure and richness, helping the cake hold together perfectly.
⅓ cup coconut oil (melted): Adds moisture and a subtle tropical note while keeping the cake tender.
1.5 teaspoon vanilla extract: A ton of flavor depth that complements the almond and zucchini beautifully.
2 cups (245g) almond flour, leveled: Gives a moist, nutty base that keeps this cake gluten-free and delicious.
½ cup (60g) tapioca flour, leveled: Lightens the batter, contributing to a soft texture and gentle chew.
½ cup granulated sugar: Sweetness that balances the earthiness of the almond and zucchini.
½ teaspoon ground cinnamon: Provides warmth and a hint of spice that elevates the flavor profile.
1.5 teaspoon baking powder: Essential for lift, ensuring the cake is fluffy and not dense.
½ teaspoon sea salt: Enhances all the sweet and savory notes.
1 heaping cup (130g) grated zucchini: Adds moisture and freshness without overpowering the cake.
⅔ cup (70g) almond flour (for topping): Creates a lovely crumbly cinnamon topping with added nuttiness.
2 tablespoon brown sugar or coconut sugar: For a caramelized finish on top, adding depth and texture.
3 tablespoon coconut oil (melted): Helps bind the topping ingredients and add richness.
2 teaspoon ground cinnamon: Brings a more intense cinnamon punch to the crumb topping.
Pinch sea salt: Balances the sweetness and heightens the cinnamon flavor in the topping.

How to Make Almond Flour Zucchini Cake Recipe

Step 1: Prep Your Oven and Pan

Kick things off by preheating your oven to 350 degrees Fahrenheit. Line an 8” x 8” baking dish with parchment paper, or if you're feeling extra fancy, use an 8-inch round pan. This setup ensures your cake comes out cleanly and bakes evenly.

Step 2: Grate the Zucchini

Trim the ends off your zucchini and grate it either by hand or with a food processor. You want about one heaping cup of grated zucchini. The best part? There’s no need to squeeze out the moisture—letting it go in as-is keeps the cake perfectly moist and fresh.

Step 3: Combine the Dry Ingredients

In a large mixing bowl, whisk together the almond flour, tapioca flour, granulated sugar, cinnamon, baking powder, and sea salt. This blend builds your cake’s structure and flavor base, ensuring every bite is just right.

Step 4: Mix the Wet Ingredients

In a separate bowl, combine your eggs, melted coconut oil, and vanilla extract. Whisk until smooth and well-incorporated. This step brings moisture and richness to the batter, making the cake tender and flavorful.

Step 5: Bring Wet and Dry Together

Pour the dry mixture into your wet ingredients bowl. Stir gently until a thick batter forms—don’t worry if it seems dense, that’s exactly how it should be for this recipe.

Step 6: Fold in the Zucchini

Gently fold your grated zucchini into the batter, ensuring it’s evenly distributed. The zucchini brings that natural moisture and subtle veggie sweetness that makes this cake unique.

Step 7: Prepare the Batter in the Pan

Transfer your batter to the prepared pan and spread it out evenly. Smooth the top so your cake will bake uniformly.

Step 8: Make the Cinnamon Topping

In a small bowl, mix together the almond flour, brown or coconut sugar, melted coconut oil, ground cinnamon, and a pinch of sea salt. This crumbly topping will add delightful texture and extra flavor that’ll make your cake irresistible.

Step 9: Bake with Care

Sprinkle the cinnamon topping evenly over your batter. Cover the pan loosely with aluminum foil and bake for 30 minutes. After that, remove the foil and bake for another 20 to 30 minutes until your cake edges turn golden brown and a toothpick or thermometer confirms it’s done. Using an internal temperature of 190 to 200 degrees Fahrenheit helps ensure perfect doneness.

Step 10: Cool Before Enjoying

Once baked, allow your zucchini crumb cake to cool for at least 30 minutes before slicing. This settling time is key for the cake to firm up perfectly and release its wonderful aroma.

How to Serve Almond Flour Zucchini Cake Recipe

The image shows a close-up of four square slices of crumb cake stacked on a white plate, each slice having two layers: a thick, moist, light yellow cake base with small green specks inside and a dark brown crumbly topping with a rough texture. The front slice is placed horizontally on top of two vertical slices at the bottom, and the background is blurred with warm tones. The scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Serving this Almond Flour Zucchini Cake Recipe with a simple dusting of powdered sugar or a light drizzle of honey highlights its rustic charm. For an extra-special touch, a dollop of whipped cream or a smear of cream cheese frosting adds luscious creaminess that pairs perfectly with the cinnamon topping.

Side Dishes

This cake pairs beautifully with fresh berries or a warm cup of chai tea for a cozy afternoon treat. If you want to turn it into brunch fare, a side of Greek yogurt and toasted nuts makes for a satisfying combination that is both nourishing and indulgent.

Creative Ways to Present

Try turning this cake into a layered dessert by cutting it into squares and stacking with sweetened mascarpone or ricotta in between. Another fun idea is to cut it into bite-sized pieces and serve with skewered fruit for a party platter that’s sure to impress. Its versatility makes this Almond Flour Zucchini Cake Recipe perfect for any occasion.

Make Ahead and Storage

Storing Leftovers

Once cooled, store the almond flour zucchini cake in an airtight container at room temperature for up to two days to keep it moist and fresh. For longer storage, refrigerate for up to five days, but be sure to bring it back to room temperature before serving for the best flavor and texture.

Freezing

This cake freezes beautifully. Wrap individual slices tightly in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to three months. When you’re ready to enjoy, thaw overnight in the refrigerator.

Reheating

To revive your cake’s soft crumb and warm spices, gently reheat slices in a microwave for 15 to 20 seconds or warm them in a low oven at 300 degrees Fahrenheit for about 10 minutes. Add a small pat of butter or a drizzle of honey for an extra cozy touch.

FAQs

Can I substitute almond flour with another type of flour?

Almond flour is key to the moist, tender texture and nutty flavor in this cake. While you might experiment with other gluten-free flours, keep in mind the texture and taste will vary. Using almond flour is highly recommended to achieve the intended deliciousness of the Almond Flour Zucchini Cake Recipe.

Do I need to peel the zucchini before grating?

No peeling necessary! The zucchini skin is thin and soft, contributing extra nutrients, color, and texture. Just be sure to wash the zucchini well before grating.

Is it necessary to drain the zucchini? It looks so moist!

It’s actually better not to drain the zucchini. The moisture it provides helps keep the cake tender and prevents it from drying out. This is one of the secrets to a perfectly moist Almond Flour Zucchini Cake Recipe.

Can I make this cake dairy-free?

Absolutely! This recipe uses coconut oil instead of butter, making it naturally dairy-free while maintaining richness. Just double-check your sugar choice if you want to keep it fully dairy- and refined-sugar-free.

How long does this cake keep fresh after baking?

Stored properly in an airtight container, this zucchini cake stays fresh for about two days on the counter and up to five days in the fridge. It’s often even better the next day as the flavors continue to meld.

Final Thoughts

This Almond Flour Zucchini Cake Recipe is a delightful way to nourish yourself and impress others with something wholesome yet utterly delicious. Its tender crumb, subtle sweetness, and cozy warm spices make it an all-time favorite for breakfast, dessert, or a comforting snack. I can’t recommend it enough—give it a try, and I’m sure it will become a beloved staple in your kitchen too.