• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Bake It Paleo

  • About
  • Recipes
  • Wellness
  • Shop
  • Nav Social Menu

Healthy Zucchini Cake (Gluten Free, Paleo)

May 11, 2021 · 3 Comments

Jump to Recipe·Print Recipe

This healthy zucchini cake recipe is gluten free, dairy free and paleo friendly. It's made with a combination of coconut flour and tapioca flour, lightly sweetened with maple syrup and loaded with freshly shredded zucchini. This paleo zucchini cake is healthy enough for breakfast, but tasty enough for dessert!

slice of zucchini cake

The thing I love about zucchini is how easy it is to sneak into desserts and baked goods without compromising taste or texture. From zucchini breakfast cookies to chocolate muffins, I've found many ways that my kids enjoy eating this summer squash.

And this zucchini snack cake is another one to add to my list of kid approved, healthy treats!

Top this grain free zucchini cake with some coconut cream frosting, add a pinch of cinnamon and bee pollen and you've got yourself a fancy looking dessert!

Recipe Highlights

Not only is this recipe healthy, but it has some pretty amazing qualities:

  • gluten free & grain free: made with coconut flour & tapioca flour
  • dairy free: no butter or milk
  • low in sugar: lightly sweetened with maple syrup (or you can sub any liquid sweetener)
  • moist and fluffy: not dry (I mean, no one likes a dry cake)
  • contains fresh zucchini: loaded with zucchini, but you can't taste it

This is an easy zucchini cake recipe you'll want to make again and again. It's easy to prep, low in sugar, kid friendly and healthy enough for breakfast.

healthy-zucchini-cake

Ingredients in Paleo Zucchini Cake

Here's what you need to make this Paleo zucchini cake;

  • Coconut Flour & Tapioca Flour: the combination of these two grain free flours creates a moist, dense and spongy cake.
  • Baking Soda: needed to help the cake rise
  • Cinnamon: optional, but added for flavor
  • Salt: to enhance flavor
  • Shredded Zucchini: wouldn't be a zucchini cake without zucchini!
  • Eggs: eggs help bind the ingredients together. An egg substitute has not been tested.
  • Maple Syrup: used to sweeten the cake, but any liquid sweetener will work
  • Melted Coconut Oil: needed for moisture
  • Apple Cider Vinegar: helps the cake rise
  • Vanilla Extract: for flavor
  • Warm Water: to thin the batter and create the right texture

All of these ingredients combine to create the perfect zucchini coconut cake! Dense, but moist and spongy with a subtly sweet coconut flavor.

paleo-grain-free-banana-cake-top-view

How to Make Zucchini Cake

You'll need two mixing bowls, a whisk, spatula and parchment-lined 8" x 8" glass baking dish for this recipe.

First, preheat your oven to 350 degrees F. Line the 8" x 8" glass pan with parchment paper.

Make the Batter

In a small mixing bowl, combine the coconut flour, tapioca flour, cinnamon, baking soda and salt. In a separate bowl, whisk together the wet ingredients. This includes the zucchini, eggs, maple syrup, melted coconut oil, apple cider vinegar, vanilla and warm water.

Pour the wet mixture into the dry mixture and mix using a spatula. The batter should be quite thick (see photo below).

Next, pour the batter into the lined baking dish. Use the spatula to smooth the batter into an even, level layer.

Bake the Cake

Place the pan in the oven and bake at 350 degrees for 40-45 minutes.

Cool the Cake

After baking, remove the cake from the oven and cool to room temperature in the baking dish. Once it's cooled, you may transfer it to a wire cooling rack to let a bit of the moisture escape and to frost the cake.

how-to-make-zucchini-banana-cake

Best Frosting for Zucchini Cake

This low carb zucchini cake is topped with a simple coconut cream frosting. All I did was whisk the cream from a can of full fat coconut milk (just the cream that rises to the top) and spread it over the zucchini cake.

If you want to sweeten the frosting, add a tablespoon or two of maple syrup (or your favorite liquid sweetener). If the frosting is too runny, mix in a little tapioca flour.

An easy way to spruce up this zucchini cake? Sprinkle a little cinnamon and bee pollen on top of the frosting.

frosted-banana-zucchini-bread

Storage

This healthy zucchini cake is moist and free from preservatives so it needs to be stored in the fridge. Place it in a sealed, air-tight container and keep up to one week in the fridge.

If needed, you may slice the cake and store it in the freezer. However, this cake is best eaten from the fridge within a week.

slice of zucchini breakfast cake from side

More Paleo Zucchini Recipes

Adding zucchini to baked goods and desserts is a great way to sneak veggies into your diet. No one in my family likes zucchini...but they LOVE my hidden zucchini recipes! Here are some more easy Paleo zucchini recipes you must try:

  • Healthy Zucchini Banana Muffins
  • Zucchini Breakfast Cookies
  • Cassava Zucchini Muffins
  • Chocolate Zucchini Muffins
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
slice of zucchini cake

Healthy Zucchini Cake (Gluten Free, Paleo)

★★★★★ 5 from 1 reviews
  • Author: Katie
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 8" x 8" cake 1x
Print Recipe
Pin Recipe

Description

This healthy zucchini cake is gluten free, Paleo friendly and low in sugar but still tastes great!  It's made with coconut flour, tapioca flour, sweetened with maple syrup and loaded with freshly shredded zucchini.


Ingredients

Scale

Cake

  • ½ cup coconut flour (56g)
  • ¼ cup tapioca flour (32g)
  • 1 tsp cinnamon
  • ½ tsp baking soda
  • pinch of salt
  • 1 cup shredded zucchini, lightly packed (130g)
  • 3 large eggs
  • 2 Tbsp maple syrup
  • 2 Tbsp melted coconut oil
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • ¼ cup warm water

Frosting

  • ½ cup coconut cream (just the cream from a can of full fat coconut milk)

Toppings (optional)

  • cinnamon
  • bee pollen

Instructions

For the Cake

  1. Preheat oven to 350 degrees F. 
  2. Line an 8" x 8" glass baking dish with parchment paper, set aside.
  3. In a small bowl, whisk together dry ingredients.  This includes the coconut flour, tapioca flour, cinnamon, baking soda and salt. 
  4. In a separate bowl, whisk together the wet ingredients.  This includes the shredded zucchini, eggs, maple syrup, coconut oil, apple cider vinegar, vanilla and water.
  5. Pour the dry mixture into the wet mixture and combine with a spatula.  Batter is thick!
  6. Pour the batter into the lined baking dish.  Place the dish in the oven and bake at 350 degrees F for 40-45 minutes.
  7. Remove the pan from the oven and cool the cake to room temperature in the pan.

For the Frosting

  1. In a small dish, whisk coconut cream until smooth.
  2. Once the cake has completely cooled, spread the frosting over the cake.
  3. Optional: sprinkle with cinnamon and bee pollen.

Notes

For best results, measure ingredients by weight (when given)

Keywords: zucchini cake, coconut zucchini cake, low carb cake, breakfast cake, snack cake, paleo zucchini cake

Did you make this recipe?

Tag @bakeit.paleo on Instagram and hashtag it #bakeitpaleo

Healthy-gluten-free-zucchini-cake-pinterest-image
« Paleo Sesame Chicken Recipe (Whole30)
Paleo Broccoli Salad with Bacon (Whole30) »

Reader Interactions

Comments

  1. Katie says

    May 11, 2021 at 6:18 am

    This is one of my favorite zucchini recipes! Hope you all love it too.

    ★★★★★

    Reply
  2. Jody Cairns says

    February 15, 2022 at 9:41 am

    I have a question most zucchini recipes say to let shredded zucchini sit so moisture comes out. But for this cake we obviously need the moisture. Right ? I m curious 🧐 and I cannot have eggs. So I will use flax egg. So far any recipe I made with Flaxseed egg always turns out fine. I will let you know

    Reply
    • Katie says

      February 15, 2022 at 2:09 pm

      Hi! Yes, I do not squeeze out the moisture from the zucchini - it's necessary for this recipe. Egg substitutes don't usually work well with coconut flour recipes. I'm curious what the results were for you.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Hi there! I’m Katie and I have a passion for baking healthy treats using real, Paleo-friendly ingredients. My mission is to make baking nutritious, delicious, simple and family friendly; because you CAN eat dessert every day and still live a healthy life!

More about me →

SUBSCRIBE

Sign up for my mailing list to get early access to discounts, new recipes and more!

SUBSCRIBE HERE

CEREAL

Lovebird grain free cereal: paleo, vegan and AIP

Cereal is typically anything but healthy... not Lovebird! It's all organic, paleo, plant based AND low in sugar. My kids love it too!

POPULAR

  • Vanilla Almond Flour Cupcakes (Gluten Free, Dairy Free)
  • Whole30 Turkey Burgers (No Egg)
  • Pistachio Truffles (Paleo, Vegan, Keto)
  • Paleo Tigernut Flour Bread (Grain Free, Dairy Free)

Footer

↑ back to top

About

  • About
  • Privacy Policy
  • Disclaimer
  • Terms & Conditions

Recipes

  • Paleo
  • Vegan
  • Whole30
  • Nut Free

Search

  • link to Instagram account
  • link to pinterest account
  • link to facebook

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2023 Brunch Pro on the Brunch Pro Theme