Sugar-Free Flourless Gingerbread Zucchini Cake (Ultra-Moist & Cozy)

This Sugar-Free Flourless Gingerbread Zucchini Cake is rich, warmly spiced, and incredibly tender thanks to almond flour, coconut flour, and finely shredded zucchini. Sweetened with allulose and finished with a dreamy creamy topping, it’s proof that healthier baking can still feel indulgent.

Overview of Recipe Content

This cake is perfect for:

• Fall and winter baking
• Low-sugar desserts
• Gluten-free celebrations
• Cozy afternoon coffee breaks

Why you’ll love it

• No refined sugar
• No wheat flour
• Naturally moist
• Deep gingerbread flavor

What it tastes like

Warm ginger, cinnamon, clove, and nutmeg wrapped in a soft, almost pudding-like crumb, balanced by a lightly tangy, creamy topping.

Nutritional & Seasonal Highlights

Almond flour adds healthy fats and protein, zucchini keeps the cake moist without oil overload, and warming spices make this ideal for cooler months.

Full Ingredient List (Complete & Accurate)

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Cake Batter

• 2 cups almond flour (finely ground, blanched)
• 1/4 cup coconut flour
• 2/3 cup granulated allulose
• 2 teaspoons baking powder
• 1 1/2 teaspoons ground ginger
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon fine salt
• 3 large eggs, room temperature
• 1/2 cup unsweetened applesauce
• 1/4 cup melted butter or coconut oil
• 1 teaspoon vanilla extract
• 1 1/2 cups finely shredded zucchini, lightly squeezed

Creamy Topping (Optional but Recommended)

• 4 oz cream cheese, softened
• 2 tablespoons powdered allulose
• 1/2 teaspoon vanilla extract
• 1–2 tablespoons heavy cream or almond milk

Tools You’ll Need

• Mixing bowls
• Whisk and spatula
• Box grater
• 8×8-inch baking pan
• Parchment paper

Substitutions & Additions

• Swap allulose for monk fruit sweetener (1:1 blend)
• Use coconut oil for dairy-free cake
• Add chopped walnuts or pecans
• Skip frosting for a breakfast-style loaf

How to Make Sugar-Free Flourless Gingerbread Zucchini Cake

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Step 1: Preheat & Prep

Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper.

Step 2: Mix Dry Ingredients

In a bowl, whisk almond flour, coconut flour, allulose, baking powder, spices, and salt.

Step 3: Mix Wet Ingredients

In another bowl, whisk eggs, applesauce, melted butter, and vanilla until smooth.

Step 4: Combine

Stir wet ingredients into dry until just combined. Fold in shredded zucchini.

Step 5: Bake

Spread batter evenly into pan. Bake for 35–40 minutes, until center is set.

Step 6: Cool & Frost

Cool completely before spreading creamy topping on top.

What to Serve with This Cake

• Hot coffee or chai
• Unsweetened almond latte
• Whipped coconut cream
• Fresh berries

Tips for Making It Perfect

• Squeeze zucchini lightly—don’t over-dry
• Let cake cool fully before frosting
• Spices bloom better at room temperature
• Chill for cleaner slices

Storage Instructions

• Refrigerator: Up to 5 days
• Freezer: Up to 2 months (unfrosted)

General Information

Flourless vegetable-based cakes have roots in traditional frugal baking—using what’s available to create moisture and structure naturally. Zucchini is a quiet hero here.

Frequently Asked Questions

Does it taste like zucchini?
Not at all—only moisture and tenderness.

Is this keto?
Low-carb, but not strict keto due to applesauce.

Can I make it dairy-free?
Yes—use coconut oil and skip cream cheese.

Can I bake this as a loaf?
Yes, use a 9×5-inch pan and bake 45–50 minutes.

Conclusion

This Sugar-Free Flourless Gingerbread Zucchini Cake is cozy, nourishing, and deeply satisfying. If you loved this recipe, you’ll also enjoy:

• https://poulef.com/sugar-free-desserts
• https://poulef.com/flourless-cakes
• https://poulef.com/zucchini-desserts
• https://poulef.com/gluten-free-baking
• https://poulef.com/fall-desserts

Interactive Elements

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Nutritional Information (Approximate Per Slice)

Calories	Fat	Carbs	Fiber	Protein
210	16g	9g	4g	8g

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