Flourless Gingerbread Zucchini Cake: The Best Healthy Treat
A deliciously moist and healthy dessert, this Flourless Gingerbread Zucchini Cake is perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free, Dairy-Free
Ingredients
Scale
- 2 cups grated zucchini
- 1 cup almond flour
- 1/2 cup maple syrup
- 1/4 cup coconut oil
- 3 large eggs
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the grated zucchini, almond flour, maple syrup, coconut oil, and eggs.
- Add in the ground ginger, cinnamon, baking soda, salt, and vanilla extract. Mix until well combined.
- Pour the batter into a greased cake pan.
- Bake for 30-35 minutes, or until a toothpick comes out clean.
- Allow to cool before serving.
Notes
- For a sweeter cake, add more maple syrup to taste.
- Top with your favorite nut butter or yogurt for extra flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 9g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 7g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg