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