Almond Flour Zucchini Cake

In recent years, the world of baking has seen a significant shift towards gluten-free options, driven by a growing awareness of dietary restrictions and a desire for healthier alternatives. As more individuals explore gluten-free baking, ingredients like almond flour and zucchini have gained popularity, not only for their health benefits but also for their ability to create delicious, moist baked goods. Among these, the Delightfully Moist Almond Flour Zucchini Cake stands out as a perfect blend of flavor and nutrition, making it a suitable treat for any occasion, whether it be a casual afternoon snack or a festive celebration.

Discover the Delightfully Moist Almond Flour Zucchini Cake, a scrumptious gluten-free treat that is perfect for any occasion! This cake combines the nutty flavor of almond flour with moisture-rich zucchini, creating a perfectly tender dessert that is both healthy and indulgent. With simple ingredients like coconut sugar and eggs, along with optional add-ins like nuts or chocolate chips, this recipe is as versatile as it is delicious. Enjoy a slice with tea or coffee for a delightful afternoon snack!

Print Recipe Pin Recipe

Ingredients

2 cups almond flour

1 cup grated zucchini (approximately 1 medium zucchini)

1/2 cup coconut sugar (or substitute with brown sugar)

1/4 cup honey or maple syrup

3 large eggs

1/3 cup coconut oil, melted (or use unsalted butter)

1 teaspoon pure vanilla extract

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg (optional)

1/2 cup chopped walnuts or pecans (optional)

1/2 cup dark chocolate chips (optional)

Instructions

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare an 8-inch round cake pan by greasing it lightly and placing a circle of parchment paper at the bottom to prevent sticking.

Prepare the Zucchini: Grate the zucchini using a box grater or a food processor until finely shredded. Transfer the grated zucchini to a clean kitchen towel, twist the towel to form a pouch, and squeeze out any excess moisture. This step is crucial for keeping the cake from becoming soggy.

Mix Wet Ingredients: In a large mixing bowl, combine the eggs, melted coconut oil, honey (or maple syrup), and vanilla extract. Use a whisk to mix these ingredients together until you achieve a smooth and well-blended consistency.

Combine Dry Ingredients: In a separate bowl, whisk together the almond flour, coconut sugar, baking soda, baking powder, salt, ground cinnamon, and nutmeg (if using). Make sure all dry ingredients are evenly incorporated.

Combine Mixtures: Gradually pour the dry mixture into the wet mixture, stirring gently with a spatula or wooden spoon. Mix just until no dry flour is visible, being careful not to overmix as it can affect the cake's texture.

Incorporate Zucchini and Nuts: Carefully fold in the prepared grated zucchini. If you’re using them, add the chopped walnuts or pecans and dark chocolate chips at this step, ensuring that all ingredients are well-distributed throughout the batter.

Bake the Cake: Pour the batter into your prepared cake pan. Use a spatula to smooth the surface evenly. Place the pan in the preheated oven and bake for 30-35 minutes, or until the top turns golden brown and a toothpick inserted into the center comes out clean.

Cool and Serve: Once the cake is baked, remove it from the oven and allow it to cool in the pan for about 10 minutes. Carefully transfer it to a wire rack to cool completely. Slice the cake and serve it either plain, or elevate it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat!

Prep Time, Total Time, Servings: 15 min | 50 min | 8 servings

- Presentation Tips: Dust the top of the cooled cake with a light sprinkle of powdered sugar or cinnamon for a decorative touch, and consider serving it on a vibrant, colorful plate to enhance its visual appeal!