Description
This Flourless Zucchini Coconut Cake is a moist, naturally sweet, and gluten-free dessert that combines the freshness of zucchini with the nutty richness of shredded coconut. Perfect for a healthy snack, tea-time, or even breakfast.
Ingredients
Scale
3 large eggs
1/3 cup honey or maple syrup
1/2 cup Greek yogurt
1 tsp vanilla extract
1 cup grated zucchini (squeezed)
2 cups almond flour
1/2 cup shredded coconut
1 tsp baking powder
Instructions
1. Preheat oven to 350°F and grease pan.
2. Whisk eggs, honey, yogurt, and vanilla.
3. Fold in zucchini.
4. Mix almond flour, coconut, and baking powder.
5. Combine wet and dry ingredients.
6. Pour into pan and bake 35–40 minutes.
7. Cool before slicing.
Notes
Squeeze zucchini well to avoid excess liquid.
Add chocolate chips or nuts for variation.
- Prep Time: 10M
- Cook Time: 40M
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 8g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 60mg