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Almond Flour Zucchini Cake Recipe

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4.2 from 11 reviews

This Almond Flour Zucchini Cake is a moist and flavorful treat perfect for those seeking a gluten-free, grain-free dessert option. Made with almond flour, grated zucchini, and a cinnamon-spiced crumb topping, this cake offers a delightful balance of sweetness and spice. It’s an easy-to-make baked good that’s perfect for breakfast, snack time, or dessert.

  • Total Time: 1 hour 10 minutes
  • Yield: 1 8-inch cake (approximately 8 servings)

Ingredients

Dry 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

Wet Ingredients

  • 4 large eggs
  • 1/3 cup coconut oil (melted)
  • 1.5 tsp vanilla extract

Zucchini

  • 1 heaping cup (130g) grated zucchini (1 medium-sized zucchini squash)

Cinnamon Topping

  • 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

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and line an 8" x 8" baking dish or an 8-inch round pan with parchment paper to prevent sticking.
  2. Grate the Zucchini: Chop off the ends of the zucchini and grate using a box grater or food processor, measuring one heaping cup (130g). No need to drain the zucchini before use.
  3. Mix Dry Ingredients: In a large bowl, thoroughly combine almond flour, tapioca flour, granulated sugar, cinnamon, baking powder, and sea salt.
  4. Mix Wet Ingredients: In a separate bowl, whisk together the eggs, melted coconut oil, and vanilla extract until well combined.
  5. Combine Batter: Pour the dry ingredient mixture into the wet ingredients and stir until a thick batter forms. The batter will be dense, which is expected for this recipe.
  6. Add Zucchini: Fold the grated zucchini into the batter until evenly distributed throughout.
  7. Transfer and Smooth Batter: Pour the batter into the prepared pan and spread it evenly to prepare for baking.
  8. Prepare Topping: In a small bowl, mix the almond flour, brown or coconut sugar, melted coconut oil, cinnamon, and pinch of salt until the topping is well combined.
  9. Add Topping and Bake: Sprinkle the cinnamon topping evenly over the batter. Cover the pan with aluminum foil and bake on the center rack for 30 minutes. Remove the foil and continue baking uncovered for an additional 20 to 30 minutes or until the edges are golden brown and a toothpick inserted into the center comes out clean.
  10. Check Doneness: For accuracy, check the cake’s internal temperature with an instant-read thermometer; it should register 190 to 200°F (88 to 93°C) when fully cooked.
  11. Cool and Serve: Allow the zucchini cake to cool for at least 30 minutes before slicing to ensure it sets properly and slices cleanly.

Notes

  • You do not need to drain the grated zucchini, which helps keep the cake moist.
  • The cake batter is intentionally thick due to the use of almond and tapioca flours.
  • The topping adds a sweet, cinnamon crumb that complements the moist cake perfectly.
  • If you prefer, substitute coconut sugar with brown sugar as a topping.
  • Ensure the cake is fully cooled before slicing to avoid crumbling.
  • Using parchment paper for lining the pan simplifies removal.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://recipesvibe.com/almond-flour-zucchini-cake-recipe/