Zucchini Cake

A super flavorful and perfectly moist Zucchini Cake complete with a dreamy cream cheese frosting. And no one will be the wiser that this cake is actually made without any flour, refined sugars, or dairy — yes, really!

Try some of our other favorite zucchini treats like these Gluten-Free Zucchini Muffins, Lemon Zucchini Bread, or this popular Healthy Zucchini Bread.

A Really Great Zucchini Cake Recipe!

I couldn’t be more excited about sharing this recipe today because it is one I’m so proud of. It took a lot of work to get it just right, but I think it’s absolutely perfect.

It’s first and foremost a ridiculously delicious Zucchini Cake, but it also happens to be made with nutritious ingredients. Honestly, though, this recipe tastes as indulgent as a sugar and butter-laden cake. So many people tried this cake and no one would believe me when I said there is no flour, butter, or refined sugar in this cake!

Let’s quickly break down the *magic* of this cake:

• No flour: I use whole old-fashioned oats instead. (Yes this cake is naturally gluten-free*)
• No butter: Instead use a nutrient-dense oil: coconut oil
• No refined sugar: Really, there is none! You’re going to be sweetening this cake with pure maple syrup — a natural sweetener from the sap of trees.
• A full cup of zucchini — a nutritious vegetable with many benefits.
• Cashews: They’re the “secret” ingredient in this cake! Cashews are loaded with good-for-you fats, protein, and nutrients among other benefits. In this recipe, the cashews thicken the cake.
• Protein: Thanks to the nuts and eggs, this recipe is packed with protein!
• Dairy-Free: Again, no butter. Also no milk or heavy cream.
• Anti-inflammatory spice: I add ground cinnamon to this recipe, and cinnamon is rich in antioxidants.

*While the ingredients in this recipe are naturally gluten free, make sure to check all your ingredient labels to be sure they weren’t processed in a facility with gluten.

Let’s Chat Zucchini

For this recipe, you’ll need about one medium-sized zucchini.

Following the process for preparing the zucchini is very important to the end result of this cake. I want the zucchini to add moisture, but not too much.

Here are the steps:

• Start by grating the zucchini on the small side of a grater to get fine shreds.
• Loosely measure to get 1 full cup.
• Dump the cup of zucchini on a few sheets of paper towel.
• Press down a paper towel on top and squeeze out the liquid. Repeat.
• Let zucchini sit on the paper towel until ready to use.

Zucchini Cake Ingredients

Below are a few ingredient-specific notes:

• Cashews: I prefer dry-roasted and lightly salted cashews for extra flavor without effort. (Here’s what I use in this cake).
• Old-fashioned oats: Use old-fashioned oats to get the right measurement. Quick or steel-cut oats are too dense and can make the cake dry.
• Pure maple syrup: This natural sweetener is made from boiled maple tree sap. It’s perfect for adding sweetness and moisture to the cake.
• Lemon zest: Adds a fresh, vibrant flavor. Use a microplane to zest.
• Cornstarch: Important for adding thickness since we’re not using flour.
• Baking powder and soda: Check if your baking powder and soda are fresh with a quick test!

How To Make Zucchini Cake

This recipe is quick and easy to make. No fancy mixers needed– or even bowls, for that matter.

All you use is a blender!

I blend the entire batter in the blender in different stages. Stop the blender and scrape down the sides frequently (or as needed) to ensure all the ingredients are blending and incorporating.

Once the batter is fully blended and smooth, transfer it to a baking pan and bake. While it’s baking you can whip together the optional frosting and then frost the completely cooled cake.

Zucchini Cake FAQs

How do you shred zucchini for a cake?

1. Start by washing and completely drying the zucchini.
2. Cut off both ends.
3. Rub zucchini against a box grater on the small holes of the grater.

Should you drain zucchini before baking?

It depends on the recipe, but for this one we do. We need to squeeze out excess water before adding it to the batter so the cake doesn’t end up too wet.

Do you grate zucchini with skin on?

Yes! The zucchini skin is thin, edible, and has lots of nutrients. There is no need to peel it before grating.

More Zucchini Recipes

• Mexican Zucchini Boats with seasoned ground turkey
• Zucchini Pasta Sauce over spaghetti
• Zucchini Bread makes 2 loaves!
• Sheet Pan Chicken and Zucchini with a delicious chicken dipping sauce
• Zucchini Boats with a marinara and sausage filling