Best Almond Flour Zucchini Cake

Here’s my favorite almond flour zucchini cake recipe, with a simple dairy-free base that’s naturally sweet and moist, packed with fresh garden zucchini and warm hints of cinnamon and vanilla.

This zucchini cake has become my go-to summer dessert when the garden is overflowing with fresh zucchini. I often make a double batch because it disappears so quickly in our house. Plus, who doesn’t love having an extra slice with their morning coffee?

What Kind of Zucchini Should I Use?

When shopping for zucchini for your cake, look for medium-sized ones that are about 6-8 inches long – these tend to have the perfect balance of moisture and flavor without being too seedy. The smaller zucchini are generally more tender and have thinner skin, which is ideal for baking since you won’t need to peel them. If you end up with larger zucchini, just make sure to remove the seedy center before grating, as it can make your cake too wet. After grating, you can gently squeeze out some excess moisture with a clean kitchen towel, but don’t squeeze too hard – you want to keep some of that natural moisture to help make your cake nice and moist.

Options for Substitutions

Since this is a gluten-free cake recipe, some ingredients are pretty specific, but here are some swaps that work well:

• Almond flour: This is a key ingredient that gives the cake its texture and moisture – I don’t recommend substituting it. However, if you must, cashew flour can work but will give a different flavor.
• Tapioca flour: You can swap this with arrowroot flour in equal amounts, or use cornstarch (use 3/4 the amount called for).
• Coconut oil: Feel free to use melted butter or any neutral-flavored oil like avocado oil in the same amount.
• Granulated sugar: You can use coconut sugar, maple sugar, or monk fruit sweetener in equal amounts. Just note that darker sugars will change the color of your cake.
• Zucchini: Yellow summer squash works just as well here. Just make sure to squeeze out excess moisture whichever you use.
• Brown sugar: For the topping, coconut sugar or maple sugar work great as alternatives. Regular sugar mixed with a tiny bit of molasses works too.

Watch Out for These Mistakes While Baking

The biggest challenge when baking with zucchini is excess moisture – make sure to squeeze out as much liquid as possible from your grated zucchini using a clean kitchen towel or cheesecloth, otherwise your cake might end up too wet and dense. When measuring the almond flour, avoid packing it into the measuring cup as this can lead to a heavy, overly dense cake – instead, use the spoon-and-level method for accurate measurements. Another common mistake is opening the oven door too frequently while baking, which can cause the cake to sink in the middle – resist the urge to peek and rely on your timer instead. For the best texture, let the cake cool completely before slicing, and store it in an airtight container in the fridge since almond flour baked goods can spoil more quickly than traditional cakes.

What to Serve With Almond Flour Zucchini Cake?

This moist and nutty zucchini cake is perfect for breakfast, brunch, or afternoon tea! A simple cup of coffee or hot tea makes an excellent companion, especially on lazy weekend mornings. If you’re serving this as a dessert, try adding a dollop of whipped cream or a scoop of vanilla ice cream on top – the cool, creamy contrast works really well with the warm spices in the cake. For a breakfast spread, pair it with some fresh fruit and Greek yogurt to make it feel like a complete meal.

Storage Instructions

Keep Fresh: This zucchini cake stays moist and yummy when kept in an airtight container at room temperature for up to 2 days. If you live somewhere humid, pop it in the fridge where it’ll stay fresh for up to 5 days. Just make sure to let it cool completely before storing to keep that perfect texture!

Freeze: Good news – this cake freezes really well! Cut it into individual slices, wrap them in plastic wrap or parchment paper, and store in a freezer-safe container. It’ll keep its taste and texture for up to 3 months. This is perfect when you want to save some for later or make a batch ahead of time.

Thaw: When you’re craving a slice, just transfer your frozen piece to the fridge overnight. Let it come to room temperature for about 30 minutes before eating. You can also give it a quick 10-15 second zap in the microwave if you prefer it slightly warm!

Preparation Time	15-20 minutes
Cooking Time	50-60 minutes
Total Time	65-80 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 40-50 g
• Fat: 130-140 g
• Carbohydrates: 150-160 g

Ingredients

For the cake:

• 1/2 cup tapioca flour
• 1 cup grated zucchini (about 1 medium zucchini, squeezed dry)
• 2 cups almond flour
• 1.5 tsp baking powder
• 1/3 cup melted coconut oil
• 1.5 tsp vanilla extract (I use Nielsen-Massey vanilla extract)
• 1/2 tsp cinnamon
• 1/2 tsp sea salt
• 4 large eggs (room temperature for better emulsification)
• 1/2 cup granulated sugar

For the crumb topping:

• 2/3 cup almond flour
• 2 tsp ground cinnamon
• Pinch sea salt
• 3 tbsp melted coconut oil
• 2 tbsp brown sugar (packed for accurate measurement)

Step 1: Prepare the Baking Pan and Preheat Oven

Preheat your oven to 350 degrees Fahrenheit.

Line an 8″ x 8″ baking dish (or an 8-inch round pan) with parchment paper to prevent sticking and for easy cake removal later.

Step 2: Grate the Zucchini

• 1 generous cup grated zucchini (about 1 medium zucchini squash)

Chop the ends off the zucchini and grate it using a box grater or food processor.

Measure out a generous cup of grated zucchini (about 1 medium zucchini squash).

Do not drain the zucchini; the moisture will help keep the cake tender.

Step 3: Mix the Dry Ingredients

• 2 cups finely ground almond flour, leveled
• 1/2 cup tapioca flour, leveled
• 1/2 cup white granulated sugar
• 1/2 tsp cinnamon
• 1.5 tsp baking powder
• 1/2 tsp sea salt

In a large bowl, whisk together the finely ground almond flour, tapioca flour, white granulated sugar, cinnamon, baking powder, and sea salt.

Ensure the mixture is well combined and free of lumps.

Step 4: Mix the Wet Ingredients

• 4 large eggs
• 1/3 cup melted coconut oil
• 1.5 tsp vanilla extract

In a separate mixing bowl, whisk together the eggs, melted coconut oil, and vanilla extract until the mixture is smooth and well-combined.

This will help the batter incorporate evenly.

Step 5: Combine Wet and Dry Ingredients

• dry ingredients from Step 3
• wet ingredients from Step 4

Add the dry ingredient mixture from Step 3 to the wet ingredients in Step 4.

Mix everything until you have a thick, uniform batter.

It’s normal for the batter to be quite thick at this stage.

Step 6: Fold in the Grated Zucchini

• grated zucchini from Step 2

Gently stir the grated zucchini from Step 2 into the thick batter, mixing until it is evenly distributed throughout.

The extra moisture in the zucchini will start to loosen the batter.

Step 7: Transfer Batter and Bake

• batter with zucchini from Step 6

Spread the batter into the prepared baking dish from Step 1, smoothing it into an even layer.

If making a cinnamon crumb topping, prepare and sprinkle it evenly over the top (using extra ingredients as desired).

Cover the pan with aluminum foil and bake on the center rack for 30 minutes.

Then, remove the foil and continue baking for another 20 to 30 minutes, or until the cake is golden brown at the edges and an inserted tester comes out clean.

I like to check for doneness using a thermometer—the center should reach around 190–200°F.

Step 8: Cool and Serve

Allow the zucchini crumb cake to cool in the pan for at least 30 minutes before slicing and serving.

This helps it set and makes it easier to cut clean slices.