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.

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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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.

Notes

Be sure to squeeze excess moisture from the zucchini to avoid a soggy cake.

For a sweeter cake, add an extra tablespoon of maple syrup or honey.

Swap walnuts for pecans or skip the nuts entirely.

Use muffin tins for individual servings—reduce baking time to 20–25 minutes.

The cake stores well in the fridge for up to a week or in the freezer for up to 2 months.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 200
Sugar: 8g
Sodium: 70mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 2g
Protein: 5g
Cholesterol: 55mg