Thank you for being here—I’m so excited to share this heartwarming Zucchini Ginger Cake (No Flour) recipe! The Zucchini Ginger Cake is naturally gluten‑free, cozy, and subtly sweet with a comforting kick of fresh ginger. If you love wholesome cakes that sneak in vegetables, you’re in for a treat. Don’t forget to subscribe if you’d like more wholesome recipes delivered straight to your inbox!
Overview of the Recipe Content
This Zucchini Ginger Cake is perfect for breakfast, tea time, or a nourishing dessert. You’ll love it because it’s naturally moist, subtly spiced, and loaded with hidden zucchini and fresh ginger flavor.
- Taste & Texture: Rich almond‑flour crumb, bright ginger heat, tender zucchini moisture, a hint of cinnamon and nutmeg warmth.
- Health/Nutrition & Seasonal Relevance: Gluten‑free and dairy‑optional; zucchini adds fiber and moisture without heaviness. Great for spring/summer zucchini bounty!
Ingredients
- 1½ cups finely grated zucchini (squeeze out moisture)
- 2 large eggs
- ¼ cup maple syrup or honey
- ¼ cup coconut oil or avocado oil
- 1½ tsp fresh grated ginger (or ¾ tsp ground ginger)
- 1 tsp vanilla extract
- 1¾ cups almond flour
- 1 tsp cinnamon
- ½ tsp ground nutmeg
- ½ tsp baking soda
- Pinch of salt
- Optional: zest of ½ orange for brightness
Tools Needed
- Mixing bowls (small & large)
- Box grater or microplane for zucchini & ginger
- Rubber spatula
- 8×4 or 9×5 loaf pan (or 8‑inch round pan)
- Parchment paper (optional)
- Toothpick or skewer (for doneness check)
Suggested Substitutions & Additions
- Swap almond flour for oat flour or hazelnut meal (texture varies)
- Use agave or coconut sugar in place of syrup/honey
- Add a handful of chopped nuts (pecans, walnuts) or dark chocolate chips
- Stir in a pinch of cardamom for extra warmth
How to Make Zucchini Ginger Cake (No Flour)
- Preheat your oven to 350 °F (175 °C). Grease and line your loaf or round pan.
- In a medium bowl, whisk together almond flour, cinnamon, nutmeg, baking soda, and salt.
- In a large bowl, beat eggs with maple syrup (or honey), oil, vanilla, and grated ginger (plus orange zest if using).
- Fold in grated zucchini until evenly incorporated—see how moist it looks? That’s the magic!
- Add dry ingredients to wet, folding gently until just combined. Don’t overmix—this cake stays tender!
- Pour batter into the prepared pan, smoothing the top gently.
- Bake for about 40–50 minutes (loaf) or 30–40 minutes (round) until a toothpick comes out clean or with only a few moist crumbs.
- Let cool in pan for 10 min, then transfer to a rack to cool completely.
As this bakes, the sweet zucchini juices meld with almond flour and warming spices—trust me, your kitchen will smell AMAZING!
What to Serve with Zucchini Ginger Cake (No Flour)
- A dollop of coconut yogurt or lightly sweetened Greek yogurt
- Sliced fruit (fresh berries, figs, or orange segments)
- A gently spiced herbal tea (ginger‑lemon) or your favorite coffee
- Dust of powdered sugar or a light orange‑maple drizzle for extra flair
Tips for Making It Perfect
- Drain zucchini thoroughly—excess liquid may make the cake too soggy.
- Use fresh grated ginger for flavor brightness; dried ground ginger works in a pinch.
- Test early—bake time varies by pan size; start checking at the 35‑min mark.
- Make ahead—the flavors deepen after 24 hours.
- To serve at a gathering, slice and toast lightly to add crisp edges.
Storage Instructions
- Store covered at room temperature for up to 2 days.
- Refrigerate in an airtight container for up to 5 days.
- Freeze slices for up to 2 months—wrap each in foil or parchment, then thaw before serving.
General Information
Gluten‑free almond‑flour cakes like this have roots in naturally nourishing, veggie‑rich baking traditions. Zucchini adds moisture without heaviness, while ginger brings a spicy lift—perfect for spring or summer harvests.
You might also enjoy these cozy, flourless cakes from my recipe collection:
- Fig and Orange Cake – A 5‑Star Mediterranean Treat
- Flourless Cinnamon Chia Seed Cake
- Almond Flour Banana Bread
Frequently Asked Questions
Can I use grated carrot instead of zucchini?
Yes! Carrot works similarly, though the flavor shifts slightly—reduce sweetness as needed.
Is almond flour the only gluten‑free option?
You can use oat flour (certified gluten‑free), hazelnut meal, or a 1:1 gluten‑free flour blend. Texture may differ.
Does it freeze well?
Absolutely—freeze slices individually for easy thawing later.
Can I skip eggs for a vegan version?
Use chia or flax egg substitutes (1 TBSP seed + 3 TBSP water per egg), though crumb may be denser.
Will dried ginger work instead of fresh?
Yes—use about ¾ tsp ground ginger in place of fresh for a more muted spice.
Conclusion
This Zucchini Ginger Cake (No Flour) is moist, warm, and satisfyingly wholesome—the kind of comfort cake that nourishes both body and heart. Try it soon, and then explore some of my other flourless gems like the Fig and Orange Cake or Almond Flour Banana Bread. I promise, each bite is pure love.
Interactive Elements
I’d love to hear how your cake turns out—leave a review or comment below!
And if you bake it, share a photo on Pinterest or tag me @poulefrecipe so I can cheer you on.
Nutritional Information (Approx. per slice, 8 servings)
| Nutrient | Amount |
|---|---|
| Calories | ~240 kcal |
| Carbohydrates | ~13 g |
| Fiber | ~3 g |
| Protein | ~6 g |
| Total Fat | ~18 g |
| Saturated Fat | ~4 g |
| Sugar | ~7 g (from syrup/honey) |
| Sodium | ~150 mg |
Irresistible Zucchini Ginger Cake (No Flour)
- Total Time: 55
- Yield: 8 slices 1x
Description
A moist, spice-filled, naturally gluten-free zucchini ginger cake made with almond flour and fresh ginger. Perfect for breakfast, tea time, or a healthy dessert!
Ingredients
1½ cups finely grated zucchini (squeeze out excess moisture)
2 large eggs
¼ cup maple syrup or honey
¼ cup coconut oil or avocado oil
1½ tsp fresh grated ginger (or ¾ tsp ground ginger)
1 tsp vanilla extract
1¾ cups almond flour
1 tsp cinnamon
½ tsp ground nutmeg
½ tsp baking soda
Pinch of salt
Optional: zest of ½ orange for brightness
Instructions
1. Preheat your oven to 350°F (175°C). Grease and line a loaf or 8-inch round cake pan.
2. Whisk together almond flour, cinnamon, nutmeg, baking soda, and salt in a bowl.
3. In a separate bowl, beat eggs with maple syrup or honey, oil, vanilla, and grated ginger.
4. Fold in the grated zucchini and optional orange zest until combined.
5. Add dry ingredients into wet and stir until just incorporated—don’t overmix.
6. Pour batter into prepared pan and smooth the top.
7. Bake for 40–50 minutes or until a toothpick comes out mostly clean.
8. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Be sure to squeeze out excess moisture from the zucchini to avoid a soggy cake.
You can use oat flour or hazelnut flour for different flavors and textures.
This cake tastes even better the next day as the flavors meld.
- Prep Time: 10
- Cook Time: 45
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 7
- Sodium: 150
- Fat: 18
- Saturated Fat: 4
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 13
- Fiber: 3
- Protein: 6
- Cholesterol: 55
