Description
This Flourless Zucchini Walnut Cake is moist, nutty, and naturally gluten-free. Packed with zucchini and walnuts, it’s a healthy, guilt-free treat for breakfast, 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 (plus extra for topping)
1 tsp cinnamon
½ tsp nutmeg
1 tsp baking powder
Pinch of salt
Optional: ¼ cup dark chocolate chips, 2 tbsp flaxseed meal
Instructions
1. Grate and squeeze zucchini to remove liquid.
2. Whisk eggs, honey, yogurt, and vanilla.
3. Mix almond flour, spices, baking powder, and salt.
4. Fold dry mix into wet, then stir in zucchini and walnuts.
5. Pour into lined pan, top with walnuts, and bake at 350°F for 30–35 minutes.
6. Cool before slicing and serving.
Notes
Squeeze zucchini very well to prevent soggy cake.
Store in fridge up to 5 days or freeze slices up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 7g
- Sodium: 85mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 55mg