Moist & Guilt-Free Flourless Zucchini Walnut Cake Recipe

Thank you for stopping by, my friend! Today, I’m beyond excited to share a recipe that’s close to my heart: a Flourless Zucchini Walnut Cake. This cake is proof that indulgence and nourishment can live happily in the same slice. Fresh zucchini adds moisture, walnuts bring a lovely crunch, and almond flour keeps it naturally gluten-free. The result? A moist, wholesome cake that works just as well at breakfast with coffee as it does for dessert with a dollop of whipped cream.

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Overview of Recipe Content

This Flourless Zucchini Walnut Cake is perfect for those times you want something hearty, not overly sweet, and full of nutrition. It’s a cozy, rustic cake that’s just as lovely for a lazy Sunday brunch as it is for a weeknight treat.

Why you’ll love it:

• Naturally gluten-free and refined sugar-light.
• Moist, tender crumb without being dense.
• A versatile cake—serve it warm, chilled, or even toasted.
• Packs in hidden veggies without tasting “green.”

Flavor profile:
It’s warmly spiced with cinnamon and nutmeg, nutty from walnuts, and lightly sweetened with honey or maple syrup. Imagine the comfort of banana bread but with a more earthy, balanced flavor.

Ingredients You’ll Need:

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• 🥒 1 ½ cups grated zucchini (well-squeezed to remove liquid)
• 🥚 3 large eggs
• 🍯 ¼ cup honey or maple syrup
• 🥛 ⅓ cup Greek yogurt (plain, unsweetened)
• 🥄 1 tsp vanilla extract
• 🌰 1 ½ cups almond flour
• 🥄 ½ cup finely chopped walnuts (plus extra for topping)
• 🥄 1 tsp ground cinnamon
• 🥄 ½ tsp ground nutmeg
• 🥄 1 tsp baking powder (gluten-free if needed)
• 🧂 Pinch of salt

Optional Add-ins:

• 🍫 ¼ cup dark chocolate chips
• 🌰 2 tbsp flaxseed meal for extra fiber

Tools Needed:

• Mixing bowls
• Whisk & spatula
• Box grater (for zucchini)
• 8-inch round or loaf pan
• Parchment paper

Suggested substitutions:

• Use pecans instead of walnuts for a sweeter nutty profile.
• Coconut yogurt instead of Greek yogurt for dairy-free.
• Maple syrup for a deeper caramel flavor vs. honey for floral sweetness.

How to Make Flourless Zucchini Walnut Cake

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1. Prep your zucchini. Grate and squeeze out as much liquid as possible. (Trust me—this makes or breaks the texture!)
2. Mix wet ingredients. In a bowl, whisk eggs, honey/maple syrup, yogurt, and vanilla until smooth.
3. Combine dry ingredients. In another bowl, stir almond flour, cinnamon, nutmeg, baking powder, and salt.
4. Bring it all together. Fold dry mix into wet, then gently stir in zucchini and walnuts (plus chocolate chips if using).
5. Bake. Pour into a parchment-lined 8-inch pan. Top with extra walnuts. Bake at 350°F (175°C) for 30–35 minutes, or until a toothpick comes out clean.
6. Cool & serve. Let it rest 10 minutes before slicing—if you can resist the aroma filling your kitchen!

What to Serve with Flourless Zucchini Walnut Cake

• A drizzle of warm honey or maple syrup.
• A spoonful of Greek yogurt or coconut cream.
• Fresh berries on the side.
• Pair with homemade oat milk latte or a hot chai tea.

Tips for Making It Perfect

• Squeeze your zucchini really well. Wrap it in a clean towel and press out the water—no soggy cake here.
• Don’t overmix. Gentle folding keeps the crumb tender.
• Add crunch. Toast the walnuts lightly before adding for deeper flavor.
• Make it ahead. The cake gets even better the next day as the flavors meld.

Storage Instructions

• Room temp: Store covered for up to 2 days.
• Fridge: Lasts 5 days in an airtight container.
• Freezer: Slice and wrap individually, freeze up to 2 months. Thaw overnight in the fridge.

General Information

This cake takes inspiration from rustic European nut-based tortes and combines it with classic American zucchini bread. It’s ideal in late summer when zucchini is abundant, but honestly, I bake it year-round.

Frequently Asked Questions

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

2. Can I use regular flour?
Technically yes, but then it won’t be flourless—reduce to 1 ¼ cups all-purpose flour.

3. How do I keep it from getting soggy?
The key is squeezing zucchini properly. Don’t skip this!

4. Can I make muffins instead of cake?
Absolutely—bake 20–22 minutes at 350°F.

5. Is it sweet enough without chocolate chips?
Yes! It’s lightly sweet, but chocolate adds decadence.

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Conclusion

There you have it—a moist, guilt-free Flourless Zucchini Walnut Cake that will make your kitchen smell like a warm hug. Whether you enjoy it with morning coffee or as a wholesome dessert, this cake delivers comfort and nourishment in every bite.

If you loved this recipe, you’ll also adore these:

• Moist Banana Oatmeal Muffins
• Healthy Pumpkin Bread
• Almond Flour Blueberry Cake
• Carrot Cake Energy Balls
• Gluten-Free Apple Crisp

Interactive Elements

I’d love to see your baking! 🌿

• Leave a review in the comments below.
• Share a photo on Pinterest at Poulef Recipes.
• Tag me on Instagram—I adore seeing your kitchen creations!

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Nutritional Information (per slice, 10 servings)

Calories	Protein	Carbs	Sugar	Fat	Fiber	Sodium
220	8g	14g	7g	15g	3g	85mg

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