paleo zucchini cake on tray

Healthy Zucchini Cake

Healthy Zucchini Cake is the answer to healthy dessert-ing woes! It’s light, fluffy, rich, and perfectly chocolatey. Made with almond flour, coconut oil, maple syrup, and grated zucchini, you can’t go wrong!

Prep: 10Cook: 35Total: 45 minutes
Yield 12 squares 1x


  • 2 cups almond flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 2 eggs
  • 1/3 cup almond butter 
  • 1/4 cup coconut oil, melted
  • 1/4 cup maple syrup
  • 1 tsp vanilla
  • 1 cup grated zucchini, squeezed dry to take out extra water. Skin can be left on.
  • 1 cup chocolate chips


  1. Preheat oven to 350F and prepare 8×8 pan with parchment paper and nonstick spray.
  2. In a small bowl, mix together almond flour, baking powder, baking soda, salt, cinnamon and nutmeg.
  3. In a large bowl, whisk eggs with almond butter, coconut oilmaple syrup, and vanilla.
  4. Add the dry ingredients to the wet until combined.
  5. Fold in zucchini and chocolate chips.
  6. Pour into 8×8 pan and bake for 30-35 minutes or until toothpick inserted into center comes out clean.
  7. Let cool at least 15 minutes before cutting into.
  8. Store on counter or in fridge.


Author: Erin MorrisseyCategory: dessert, breakfastMethod: bakeCuisine: AmericanDiet: Gluten Free