Flourless Gingerbread Zucchini Cake
Let me tell you, this cake takes me right back to cozy afternoons in my grandma’s kitchen, where the warm scent of ginger and cinnamon would fill the air, wrapping us up like a soft, wool blanket. The magic twist? No flour needed—just zucchini sneaking in moisture and a tender crumb you wouldn’t believe. It’s a little nostalgic, a little spicy, and a whole lot of comforting. If you’re looking for a unique dessert that feels like a hug and has a sneaky veggie bonus, this flourless gingerbread zucchini cake might just become your new favorite fall tradition.
Quick Facts
- Yield: Serves 8-10
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Ingredients
For the Main Dish:
- 2 cups finely shredded zucchini (about 1 medium zucchini, squeezed dry)
- 3 large eggs
- 1 cup brown sugar, packed
- 1/2 cup molasses
- 1/4 cup coconut oil, melted (or butter)
- 1 1/2 tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/4 cup almond flour (optional for extra structure, but still flourless)
- 1/2 cup chopped walnuts or pecans (optional)
How I Make It
Step 1:
First things first, shred your zucchini finely and then squeeze out as much moisture as you can using a clean kitchen towel or cheesecloth. This helps keep the cake from getting soggy and ensures it bakes up tender but not too wet.
Step 2:
In a large bowl, beat together the eggs, brown sugar, molasses, and melted coconut oil until smooth and glossy. This mixture smells like the holidays already!
Step 3:
Whisk in your dry spices: ginger, cinnamon, cloves, nutmeg, salt, and baking soda. Stir them in well so every bite has that warm, spicy kick.
Step 4:
Gently fold in the shredded zucchini and almond flour (if using) along with the nuts. The batter will be thick and heavy, but that’s perfect—it’s packed with moisture from the zucchini, so it doesn’t need regular flour.
Step 5:
Pour the batter into a greased 8×8-inch pan and smooth the top with a spatula. Bake at 350°F for about 40 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay).
Step 6:
Let the cake cool in the pan for at least 15 minutes before slicing. Serve warm or at room temperature with a dollop of whipped cream or cream cheese frosting for an extra treat.
Variations & Tips
- Swap out almond flour for finely ground oats if you want a nut-free version.
- Add 1/4 cup unsweetened applesauce for extra moisture and a subtle fruity note.
- If you want a lighter cake, separate and beat the egg whites before folding them in gently.
- Use maple syrup instead of molasses for a milder, sweeter flavor if you’re not a fan of that bold molasses taste.
- Toast nuts lightly before adding for a deeper, nuttier flavor.
- For a festive twist, toss in 1/3 cup dried cranberries or raisins.
How I Like to Serve It
This cake is perfect with a hot cup of tea or mulled cider, especially on crisp autumn afternoons. I love serving it at holiday brunch alongside some spiced whipped cream or even a scoop of vanilla ice cream for a cozy dessert. It also travels well for potlucks and makes a delicious, secretly healthy snack for school lunches or afternoon pick-me-ups.
Notes
- Store leftovers covered at room temperature for 2 days or in the refrigerator for up to 5 days.
- Reheat slices gently in a microwave or warm oven—moist zucchini keeps it from drying out!
Closing: This flourless gingerbread zucchini cake always impresses with its cozy spices and tender texture—plus, it’s a simple way to sneak some veggies into your dessert without anyone guessing!
Hi, I’m Lina, the creator of Lina Easy Recipes.
Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.
