Introduction:
This Flourless Gingerbread Zucchini Cake is everything you love about classic holiday treats—rich with warm spices like ginger, cinnamon, and nutmeg—but made with clean, nourishing ingredients. It’s gluten-free, grain-free, dairy-free, and naturally sweetened with ripe bananas and maple syrup. Grated zucchini adds moisture and sneaky veggies you can’t even taste. Whether you’re serving it for a holiday gathering, a cozy winter snack, or a healthy dessert, this cake delivers comfort and flavor in every bite.
✨ Ingredients:
Wet Ingredients:
- 2 ripe bananas, mashed
- 2 large eggs
- 1/3 cup pure maple syrup
- 1/4 cup almond butter (or any nut/seed butter)
- 1/4 cup melted coconut oil
- 1 tsp pure vanilla extract
- 1 cup finely grated zucchini (squeeze out excess water)
Dry Ingredients:
- 2 ½ tsp ground ginger
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves (optional)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- 1 ½ cups almond flour
- 1/4 cup coconut flour
Optional Mix-ins / Toppings:
- 1/3 cup chopped walnuts or pecans
- 1/4 cup dark chocolate chips or raisins
- A dusting of powdered coconut sugar or coconut whipped cream for serving
🥣 Instructions:
Step 1: Prep
- Preheat your oven to 350°F (175°C).
- Grease or line an 8×8-inch square pan or a small loaf pan with parchment paper.
Step 2: Combine Wet Ingredients
- In a large mixing bowl, mash the bananas until smooth.
- Whisk in the eggs, maple syrup, almond butter, melted coconut oil, and vanilla until fully combined.
- Fold in the grated zucchini (make sure it’s squeezed well to avoid sogginess).
Step 3: Mix Dry Ingredients
- In a separate bowl, whisk together the ginger, cinnamon, nutmeg, cloves, baking soda, baking powder, salt, almond flour, and coconut flour.
- Gradually add the dry mixture to the wet mixture, stirring until just combined. Don’t overmix.
- Fold in optional mix-ins if using.
Step 4: Bake
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.
Step 5: Serve
- Slice and serve as-is, or top with a dollop of coconut yogurt, a drizzle of almond butter, or a sprinkle of powdered coconut sugar.
- Stores well in the fridge for up to 5 days or freeze slices for longer storage.
🧡 Why You’ll Love It:
- ✅ Naturally sweetened
- ✅ Gluten-free & grain-free
- ✅ Packed with veggies & healthy fats
- ✅ Moist and full of warm holiday flavor
- ✅ Great for breakfast, snacks, or dessert