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