Incredible Healthy Zucchini Cake (with almond flour!)

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 or 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, eggs, and vanilla.

zucchini added to wet ingredients in bowl

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.

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Incredible Healthy Zucchini Cake (with almond flour!)

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Author: Alexis Joseph
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

Ingredients

Units

Scale

Instructions

Preheat oven to 350F. Spray an 8×8 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, and vanilla. 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.