Oh, friends — you’re in for a treat today! This Zucchini Greek Yogurt Cake (No Flour) is the kind of recipe that makes you believe in healthy baking magic. It’s tender, moist, lightly sweet, and full of goodness from fresh zucchini, creamy Greek yogurt, and wholesome oats. And yes — it’s naturally gluten-free without a single scoop of flour.

I’ve been making a version of this cake for years, ever since my Nonna taught me to bake with what we had in the pantry. This is one of those recipes that feels like home, especially when the smell of cinnamon and oats fills the kitchen. If you love recipes like this, make sure you subscribe to my email list so you never miss a new bake!

Overview of Recipe Content

What is Zucchini Greek Yogurt Cake?
A moist, hearty cake that swaps flour for oat flour and uses Greek yogurt for richness and tenderness. It’s ideal for a wholesome breakfast, snack, or even dessert.

Why You’ll Love It:

Perfectly moist and tender.
Gluten-free and made with nourishing ingredients.
Naturally sweetened with maple syrup or honey.
Quick and easy — just one bowl and a blender if you’re making your own oat flour.

Flavor Profile:
Warm cinnamon, mild nuttiness from oats, and a gentle sweetness that pairs beautifully with the freshness of zucchini.

Health & Seasonal Benefits:

High in fiber from oats and zucchini.
Protein from Greek yogurt and eggs.
Seasonal summer zucchini use!

Ingredients:

1 cup finely shredded zucchini (squeeze out excess moisture)
½ cup plain Greek yogurt
2 large eggs
¼ cup maple syrup or honey
1 tsp vanilla extract
1 cup oat flour (blend rolled oats if needed)
½ tsp cinnamon
½ tsp baking powder
¼ tsp baking soda

Tools Needed:

Mixing bowl
Whisk or spoon
Box grater for zucchini
Measuring cups/spoons
Loaf pan or small cake pan

Suggested Substitutions:

Swap maple syrup for agave or coconut sugar.
Use flavored Greek yogurt for extra taste.
Add chopped nuts, dark chocolate chips, or dried fruit.

How to Make Zucchini Greek Yogurt Cake

Prep your zucchini. Grate the zucchini finely, then squeeze out excess moisture with a clean kitchen towel.
Mix wet ingredients. In a large bowl, whisk together eggs, Greek yogurt, maple syrup (or honey), and vanilla until smooth.
Add the dry ingredients. Stir in oat flour, cinnamon, baking powder, and baking soda until just combined.
Fold in zucchini. Gently mix the shredded zucchini into the batter.
Bake. Pour into a greased loaf pan and bake at 350°F (175°C) for 30–35 minutes, or until a toothpick comes out clean.
Cool and serve. Let it rest for at least 10 minutes before slicing.

What to Serve with Zucchini Greek Yogurt Cake

A cup of hot coffee or tea.
A dollop of Greek yogurt with fresh berries.
A drizzle of almond butter or honey for extra indulgence.

Tips for Making It Perfect

Always squeeze the zucchini well to prevent excess moisture.
Use homemade oat flour for the freshest flavor.
Don’t overmix once the dry ingredients are in — this keeps the cake tender.
If your Greek yogurt is very thick, add 1–2 tbsp of milk for a smoother batter.

Storage Instructions

Room temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keeps well for 5–6 days.
Freezer: Wrap slices individually and freeze for up to 3 months. Thaw at room temperature or warm briefly in the microwave.

General Information

Zucchini cakes have deep roots in home baking — they became popular in the U.S. during the 1970s when gardeners needed ways to use up summer squash. This version is a modern, wholesome twist, trading traditional flour for oat flour and adding Greek yogurt for moisture.

Frequently Asked Questions

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

2. Can I make it egg-free?
Try flax eggs (1 tbsp ground flax + 3 tbsp water per egg) for a vegan option.

3. Do I have to peel the zucchini?
No — the skin adds color, texture, and nutrition.

4. Can I double the recipe?
Yes, bake in a 9×13-inch pan and adjust baking time.

Conclusion

This Zucchini Greek Yogurt Cake (No Flour) proves that baking can be both indulgent and nourishing. Whether it’s for breakfast with a side of fresh fruit or as an afternoon snack, it’s the kind of recipe that makes you feel good inside and out.

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