Description
A moist and wholesome Flourless Zucchini Walnut Cake made with almond flour, zucchini, and walnuts. Naturally gluten-free and lightly sweetened for the perfect snack or dessert.
Ingredients
1 ½ cups grated zucchini (well-squeezed)
3 large eggs
¼ cup honey or maple syrup
⅓ cup Greek yogurt
1 tsp vanilla extract
1 ½ cups almond flour
½ cup chopped walnuts
1 tsp baking powder
½ tsp cinnamon
Pinch of salt
Instructions
1. Preheat oven to 350°F (175°C). Line an 8-inch cake pan with parchment.
2. Grate zucchini and squeeze well to remove excess liquid.
3. Whisk eggs, honey, yogurt, and vanilla together in a bowl.
4. Add almond flour, baking powder, cinnamon, and salt. Stir until smooth.
5. Fold in zucchini and walnuts.
6. Pour into prepared pan, top with extra walnuts, and bake 35–40 minutes until golden.
7. Cool before slicing and serving.
Notes
Store leftovers in an airtight container for up to 5 days.
Freeze individual slices for up to 2 months.
Great served with yogurt, honey, or fresh berries.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 7g
- Sodium: 95mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 65mg