Name: Flourless Gingerbread Zucchini Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 cup finely grated zucchini, squeezed dry; 3 large eggs; ¼ cup molasses; 2 tbsp maple syrup or honey (optional for extra sweetness); ¼ cup olive oil or melted coconut oil; 1¾ cups almond flour; 1 tsp ground ginger; 1 tsp ground cinnamon; ¼ tsp nutmeg; ¼ tsp ground cloves; 1 tsp vanilla extract; 1 tsp baking powder (gluten-free if needed); Pinch of salt; Optional: ¼ cup chopped walnuts or dark chocolate chips

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Flourless Gingerbread Zucchini Cake a cozy, warmly spiced cake that blends the natural sweetness of zucchini with rich molasses and classic gingerbread flavors—without a hint of flour. This moist, gluten-free delight is perfect for holiday mornings, weekend brunches, or winding down with a hot cup of tea. With wholesome ingredients like almond flour and olive oil, I enjoy baking this when I want something sweet but nourishing.

Flourless Gingerbread Zucchini Cake

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 cup finely grated zucchini, squeezed dry

3 large eggs

¼ cup molasses

2 tablespoon maple syrup or honey (optional for extra sweetness)

¼ cup olive oil or melted coconut oil

1¾ cups almond flour

1 teaspoon ground ginger

1 teaspoon ground cinnamon

¼ teaspoon nutmeg

¼ teaspoon ground cloves

1 teaspoon vanilla extract

1 teaspoon baking powder (gluten-free if needed)

Pinch of salt

Optional: ¼ cup chopped walnuts or dark chocolate chips

Directions

I preheat the oven to 350 °F (175 °C) and grease a loaf pan or line it with parchment paper.

In a large bowl, I whisk together the grated zucchini, eggs, molasses, maple syrup or honey, oil, and vanilla extract until well combined.

In a separate bowl, I mix the almond flour, baking powder, ginger, cinnamon, nutmeg, cloves, and salt.

I gently fold the dry ingredients into the wet mixture until just combined, then stir in the walnuts or chocolate chips if I’m using them.

I pour the batter into the prepared loaf pan and smooth the top.

I bake for 40–50 minutes, until a toothpick inserted into the center comes out with moist crumbs.

After baking, I let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Servings and timing

This recipe makes about 10 slices.

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Approximate Calories: 200 kcal per slice

Variations

I sometimes swap the walnuts for pecans or skip the nuts altogether.

If I want it sweeter, I add an extra tablespoon of maple syrup or toss in a handful of raisins.

For a chocolaty version, I love mixing in dark chocolate chips.

I’ve even tried this in muffin tins—just reduce the baking time to around 20–25 minutes.

Storage/Reheating

I keep leftovers in an airtight container at room temperature for up to 2 days. For longer storage, I refrigerate the cake for up to a week. It also freezes well—wrapped tightly and stored in a freezer-safe bag, it lasts up to 2 months. I reheat slices in the microwave for about 15 seconds if I want that just-baked warmth again.

FAQs

How do I keep the cake from getting soggy?

I always make sure to squeeze the grated zucchini really well before adding it to the batter. Too much moisture will make the cake dense.

Can I make this cake vegan?

Since the eggs play a big role in the texture, I haven’t tested it with egg substitutes—but flax eggs or an egg replacer might work. The result may be slightly denser.

Is there a substitute for almond flour?

Almond flour gives this cake its moist, tender crumb. I don’t recommend swapping it with coconut flour, but oat flour might work with some adjustments to moisture.

Can I leave out the molasses?

Molasses adds that classic gingerbread flavor. If I don’t have any, I’ll replace it with more maple syrup or honey, but the flavor will be lighter.

What’s the best way to serve this?

I like it warm with a bit of almond butter or a dusting of powdered sugar. It’s also great chilled straight from the fridge with coffee or tea.

Conclusion

This Flourless Gingerbread Zucchini Cake has quickly become one of my favorite bakes—especially when the weather gets cool and I’m craving something comforting but still nourishing. It’s easy to make, packed with warm spices, and versatile enough to enjoy any time of day. Whether I’m sharing it at a holiday gathering or savoring a slice on a quiet morning, it always hits the spot.

📖 Recipe:

Flourless Gingerbread Zucchini Cake

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Author: Cheryl
Total Time: 1 hour
Yield: 10 slices
Diet: Gluten Free

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Description

A cozy, warmly spiced, flourless gingerbread zucchini cake made with almond flour, molasses, and gingerbread spices. Naturally gluten-free and dairy-free, this moist and nourishing cake is perfect for holiday mornings or a comforting snack.

Instructions

Preheat the oven to 350 °F (175 °C) and grease a loaf pan or line it with parchment paper.
In a large bowl, whisk together the grated zucchini, eggs, molasses, maple syrup or honey, oil, and vanilla extract until well combined.
In a separate bowl, mix the almond flour, baking powder, ginger, cinnamon, nutmeg, cloves, and salt.
Gently fold the dry ingredients into the wet mixture until just combined, then stir in the walnuts or chocolate chips if using.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 40–50 minutes, until a toothpick inserted into the center comes out with moist crumbs.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.