Moist & Irresistible Flourless Zucchini Coconut Cake (Gluten-Free & Healthy!)

Thank you so much for stopping by today! I can’t wait to share one of my absolute favorite healthy cakes with you—this Flourless Zucchini Coconut Cake. Moist, naturally sweet, and full of nourishing goodness, it’s proof that dessert can be wholesome without sacrificing flavor. If you’re craving a gluten-free treat that doubles as a snack, tea-time delight, or even a breakfast cake, this is the recipe you’ll fall in love with.

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Overview of Recipe Content

This cake is all about balance—lightly spiced, delightfully moist, and infused with the fresh, subtle sweetness of zucchini and the nutty chew of shredded coconut.

Why You’ll Love It:

• Flourless and naturally gluten-free.
• Guilt-free enough to enjoy any time of day.
• Perfectly moist with a tender crumb.
• Lightly sweetened with honey or maple syrup—no refined sugar needed!

Flavor & Texture:
Think of a cross between a carrot cake and a coconut loaf—soft, moist, and slightly chewy with tropical undertones.

Ingredients You’ll Need:

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• 🥚 3 large eggs
• 🍯 1/3 cup honey or maple syrup
• 🥛 1/2 cup Greek yogurt (plain, unsweetened)
• 🥄 1 tsp vanilla extract
• 🥒 1 cup grated zucchini (well-squeezed to remove excess liquid)
• 🌰 2 cups almond flour
• 🥥 1/2 cup unsweetened shredded coconut
• 🥄 1 tsp baking powder (gluten-free if needed)

Tools Needed:

• Mixing bowls
• Whisk & spatula
• Box grater for zucchini
• Loaf pan or 8-inch round cake pan

Substitutions & Additions:

• Use coconut yogurt instead of Greek yogurt for dairy-free.
• Swap honey for agave or date syrup.
• Add a handful of dark chocolate chips for extra indulgence.
• Sprinkle the top with sliced almonds before baking for crunch.

How to Make Flourless Zucchini Coconut Cake

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1. Preheat & Prep: Set your oven to 350°F (175°C) and grease your loaf or cake pan.
2. Mix Wet Ingredients: In a bowl, whisk together eggs, honey (or maple syrup), yogurt, and vanilla until smooth and creamy.
3. Add Zucchini: Fold in the grated zucchini—make sure it’s well-squeezed to avoid excess moisture.
4. Mix Dry Ingredients: In another bowl, stir together almond flour, shredded coconut, and baking powder.
5. Combine: Gently fold the dry mixture into the wet ingredients until just combined.
6. Bake: Pour into the prepared pan and bake for 35–40 minutes, or until a toothpick comes out clean.
7. Cool & Serve: Let cool before slicing. The cake sets beautifully as it rests, making each slice moist and tender.

Pro tip: the smell while baking is absolutely heavenly—a mix of coconut, vanilla, and a hint of natural sweetness from zucchini.

What to Serve with Flourless Zucchini Coconut Cake

• A drizzle of almond butter or warm honey.
• A dollop of coconut whipped cream.
• A steaming mug of coffee, chai, or green tea.
• Fresh berries for a burst of color and tartness.

Tips for Making It Perfect

• Squeeze zucchini well! This prevents a soggy cake.
• Don’t overmix the batter—gentle folding keeps it fluffy.
• For extra flavor, add a pinch of cinnamon or nutmeg.
• Let it cool fully before slicing—it holds together better.

Storage Instructions

• Store in an airtight container at room temp for 2 days.
• Refrigerate for up to 5 days.
• Freeze slices individually (wrap in parchment + freezer bag) for up to 2 months. Just reheat gently in the oven or toaster.

General Information

Zucchini cakes are a summer classic, but they’re delicious year-round! This recipe was inspired by my nonna’s old trick of sneaking veggies into cakes to keep them moist without butter or oil. Coconut adds that nostalgic tropical note—it feels like sunshine in every bite.

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Frequently Asked Questions

Can I make this dairy-free?
Yes! Use coconut yogurt or almond yogurt instead of Greek yogurt.

Do I have to peel the zucchini?
No, just grate it with the skin on—it adds color and nutrition.

Can I use coconut flour instead of almond flour?
Not directly—coconut flour is much more absorbent. Stick with almond flour for best results.

Is this cake sweet enough for dessert?
Yes, it’s lightly sweet—great for breakfast, but also pairs well with a dusting of powdered sugar or glaze for dessert.

Conclusion

This Flourless Zucchini Coconut Cake proves that simple, wholesome ingredients can create something extraordinary. Moist, naturally sweet, and delightfully nourishing, it’s a cake you’ll want to make on repeat.

If you loved this, you might also enjoy:

• Almond Flour Banana Bread
• Coconut Flour Pancakes
• Flourless Chocolate Cake
• Healthy Carrot Cake Bars
• Zucchini Fritters

Happy baking, friends!

Interactive Elements

I’d love to see your version of this cake! Leave a review below, share your thoughts, or tag me on Pinterest when you bake it.

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Nutritional Information (per slice, based on 10 slices)

Calories	Protein	Carbs	Fat	Fiber	Sugar
220	8g	15g	14g	3g	8g

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