Flourless Gingerbread Zucchini Cake

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This spiced, gluten-free Flourless Gingerbread Zucchini Cake combines the warm flavors of ginger, cinnamon, and cloves with the moisture of zucchini, perfect for a cozy snack or festive dessert.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 8 servings

Course: Dessert, Snack

Cuisine: American

Calories: 180

Ingredients Method Nutrition Notes

Ingredients

Dry Ingredients

1.5 cups blanched almond flour Can substitute with other nut flour or gluten-free all-purpose flour.
1 tsp ground ginger Adjust amount to taste.
0.5 tsp cinnamon Adjust amount to taste.
0.25 tsp ground cloves Adjust amount to taste.
1 tsp baking soda
0.25 tsp salt

Wet Ingredients

1 cup finely grated zucchini, well-drained Drain well to avoid extra moisture.
0.5 cups plain Greek yogurt Can substitute with coconut yogurt for a dairy-free version.

Method

Preparation

Preheat your oven to 350°F (175°C). Grease your cake pan.
In a large bowl, mix together the almond flour, ginger, cinnamon, cloves, baking soda, and salt until well combined.
In another bowl, combine the finely grated zucchini with the Greek yogurt. Stir well to blend.
Add the wet mixture to the dry ingredients. Fold them together until just combined, being careful not to overmix.
Pour the batter into the prepared cake pan and spread it out evenly.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan before transferring it to a wire rack to cool completely.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 15gProtein: 6gFat: 10gSaturated Fat: 1gSodium: 150mgFiber: 3gSugar: 4g

Notes

Store leftovers in an airtight container for up to 2 days at room temperature, or up to a week in the refrigerator. For freezing, slice and store in a sealed bag or container for up to 3 months. Thaw in the fridge before serving.

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