Description
Moist, warmly‑spiced and naturally sweet flourless Gingerbread Zucchini Cake made with almond flour, zucchini, molasses, and cozy spices—gluten‑free and perfect for holidays.
Ingredients
1 cup finely grated zucchini (squeezed dry)
3 large eggs
¼ cup molasses
2 tbsp maple syrup or honey
¼ cup olive oil or melted coconut oil
1¾ cups almond flour
1 tsp ground ginger
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp cloves
1 tsp vanilla extract
1 tsp baking powder (gluten‑free if needed)
Pinch of salt
Optional: ¼ cup chopped walnuts or dark chocolate chips
Instructions
1. Preheat oven to 350°F and prepare the loaf pan.
2. Mix wet ingredients: zucchini, eggs, molasses, maple syrup, oil, vanilla.
3. Whisk dry ingredients: almond flour, baking powder, spices, salt.
4. Combine dry and wet ingredients; fold in optional walnuts or chocolate chips.
5. Pour batter into prepared pan.
6. Bake 40–50 minutes until a toothpick comes out with moist crumbs.
7. Cool in pan 10 minutes, then transfer to rack; slice when cool.
Notes
Dry zucchini thoroughly to avoid sogginess.
Watch the bake time—start checking at 40 minutes.
Make muffins by baking batter in muffin tins for ~20 minutes.
Store covered at room temperature up to 3 days, refrigerate for fresher slices, or freeze slices for up to 3 months.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Dessert, Holiday
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200 kcal
- Sugar: 8 g
- Sodium: 80 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 5 g