Thank you so much for stopping by today, friend! I can’t wait to share this Flourless Zucchini Spice Cake with you. This moist, cozy, naturally gluten-free cake is packed with the earthy sweetness of zucchini and kissed with warm spices like cinnamon, nutmeg, and ginger. Made with almond flour and Greek yogurt, it’s as nourishing as it is indulgent—basically autumn wrapped up in a cake pan!
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Overview of Recipe Content
This Flourless Zucchini Spice Cake is a tender, wholesome treat perfect for fall afternoons, holiday gatherings, or even as a sneaky-healthy breakfast cake (yes, I said it!).
- Why you’ll love it: It’s naturally gluten-free, moist without being dense, and loaded with warm spice flavor.
- Flavor profile: Think banana bread meets spice cake—earthy zucchini, nutty almond flour, sweet honey, and the warming trio of cinnamon, nutmeg, and ginger.
- Health perks: Packed with protein from Greek yogurt and almond flour, plus fiber-rich zucchini.
- Seasonal fit: Peak zucchini season in summer, but cozy spices make it perfect for fall and winter too.
Ingredients
- 1 ½ cups grated zucchini (well-drained, squeezed of excess liquid)
- 3 large eggs
- ⅓ cup honey or maple syrup
- ½ cup Greek yogurt (plain, unsweetened)
- 1 tsp vanilla extract
- 2 cups almond flour
- 1 tsp baking powder (gluten-free if needed)
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
Tools Needed
- Mixing bowls
- Whisk and spatula
- Box grater
- 8×8 baking pan or loaf pan
- Parchment paper
Substitutions & Additions
- Swap Greek yogurt for coconut yogurt to keep it dairy-free.
- Add a handful of walnuts, pecans, or chocolate chips.
- Use maple syrup for a deeper caramel-like sweetness.
How to Make Flourless Zucchini Spice Cake
- Prep your zucchini. Grate, then squeeze out all the excess liquid (otherwise your cake may be too wet).
- Whisk wet ingredients. In a large bowl, whisk together eggs, honey, yogurt, and vanilla until smooth and creamy.
- Combine dry ingredients. Stir almond flour, baking powder, cinnamon, and nutmeg together in a separate bowl.
- Mix it all. Gently fold dry ingredients into wet, then stir in the zucchini. Batter should be thick but scoopable.
- Bake. Pour into a parchment-lined baking pan and bake at 350°F (175°C) for 35–40 minutes, until golden brown and a toothpick comes out clean.
- Cool & enjoy. Let it rest for at least 15 minutes before slicing. (I know it’s hard to wait!)
The aroma will fill your kitchen with cozy spice—it smells like a hug in the oven.
What to Serve with Flourless Zucchini Spice Cake
- A dollop of whipped cream or Greek yogurt drizzle.
- A hot mug of spiced chai, pumpkin spice latte, or black coffee.
- Fresh berries for brightness.
Tips for Making It Perfect
- Don’t skip draining the zucchini—it’s key to avoiding soggy cake.
- Line your pan with parchment for easy removal.
- For extra spice lovers, add a pinch of ground ginger or cloves.
- Let the cake cool before slicing—this helps it set beautifully.
Storage Instructions
- Store at room temp (covered) for 2 days.
- Refrigerate up to 5 days.
- Freeze individual slices (wrapped) for up to 3 months.
General Information
Zucchini has been sneaking into American baked goods since the mid-20th century as a clever way to add moisture and nutrition. This flourless twist keeps all the tradition while making it friendly for gluten-free eaters.
Frequently Asked Questions
1. Can I make this dairy-free?
Yes! Use coconut yogurt instead of Greek yogurt.
2. Can I use coconut flour instead of almond flour?
No—coconut flour is much more absorbent and will dry out the cake. Stick with almond flour.
3. How do I know it’s done baking?
The top should be golden and a toothpick inserted in the center comes out clean.
4. Can I make muffins with this recipe?
Absolutely—bake in a lined muffin tin for 18–22 minutes.
Conclusion
This Flourless Zucchini Spice Cake is proof that wholesome can be delicious. It’s cozy, moist, and full of spice—perfect for sharing with family or enjoying as an afternoon treat.
If you loved this, you might also enjoy:
- Healthy Almond Flour Banana Bread
- Moist Pumpkin Bread with Maple Glaze
- Carrot Cake Energy Balls
- Apple Cinnamon Oatmeal Muffins
- Gluten-Free Lemon Poppy Seed Cake
Interactive Elements
If you try this recipe, I’d love for you to leave a review below! Share your creations on Pinterest (Poulef Recipes on Pinterest) or tag me on Instagram so I can see your beautiful cakes.
Nutritional Information (per serving, 10 slices)
| Calories | Protein | Carbs | Fiber | Sugar | Fat | Saturated Fat | Sodium |
|---|---|---|---|---|---|---|---|
| 210 | 8g | 14g | 3g | 9g | 13g | 2g | 85mg |
Irresistibly Cozy Flourless Zucchini Spice Cake (Gluten-Free Comfort in Every Bite)
- Total Time: 55 minutes
- Yield: 10 slices 1x
Description
This Flourless Zucchini Spice Cake is moist, spiced, and naturally gluten-free. Made with almond flour, zucchini, and Greek yogurt—it’s the perfect cozy dessert for fall!
Ingredients
1 ½ cups grated zucchini (well-drained)
3 large eggs
⅓ cup honey or maple syrup
½ cup Greek yogurt (plain, unsweetened)
1 tsp vanilla extract
2 cups almond flour
1 tsp baking powder
1 tsp ground cinnamon
½ tsp ground nutmeg
Instructions
1. Grate zucchini and squeeze out excess liquid.
2. Whisk together eggs, honey, yogurt, and vanilla.
3. In another bowl, mix almond flour, baking powder, cinnamon, and nutmeg.
4. Fold dry ingredients into wet, then stir in zucchini.
5. Pour into lined baking pan and bake at 350°F for 35–40 minutes.
6. Cool 15 minutes before slicing and serving.
Notes
Drain zucchini well to avoid soggy cake.
Add walnuts or chocolate chips for variation.
Store leftovers in fridge up to 5 days or freeze slices for 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 9g
- Sodium: 85mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 65mg
