A super flavorful and moist Healthy Zucchini Cake topped with cream cheese frosting. It’s made without flour, refined sugar, or dairy. Yes, really!
Author’s NOte
The Zucchini Cake That Blew My Mind!
I’m so excited to finally share this one! It took quite a bit of testing to get it just right, but I honestly think it might be one of my best healthy dessert creations YET!
I loved it so much that I immediately started playing around with another version using cashews and pistachios because I couldn’t stop thinking about all the possibilities.
The best part? There’s no flour, butter, refined sugar, or dairy, yet it still tastes every bit as rich and satisfying as a classic cake. Everyone who tries it is shocked when they find out what’s actually in it.
And a reliable part? The whole thing comes together in a blender. It doesn’t get much easier than that!
Healthy Zucchini Cake Ingredients
Here are the main ingredients that make this cake work so well:
| Ingredient | Tips |
|---|---|
| Cashews & oats | These blend into the base of the cake and replace flour. Use old-fashioned oats, not quick or steel-cut. |
| Pure maple syrup & coconut oil | Maple syrup sweetens the cake and keeps it moist. Measure the coconut oil after melting. |
| Eggs | Eggs help bind everything together and give the cake structure. |
| Zucchini | Grate on the small side of a grater, then blot with paper towels to remove extra liquid. No need to peel it first. |
| Cinnamon, vanilla & lemon zest | These add the best warm, cozy flavor with a little brightness from the lemon. Use a microplane to zest. |
| Cornstarch, baking soda & baking powder | Check if your baking powder and soda are fresh with a quick test! |
| Cream cheese frosting | skippable, but so good! Make sure the cream cheese is fully softened before mixing so the frosting turns out smooth. |
How To Make Healthy Zucchini Cake
- Prep: Line an 8×8-inch pan and grate the zucchini. Blot well with paper towels.
- Blend: Blend cashews, oats, maple syrup, and coconut oil until mostly smooth.
- Finish batter: Add the remaining ingredients, except zucchini, and blend again. mix in zucchini.
- Bake: Pour into the pan and bake until the center is set and a toothpick comes clean.
- Cool & frost: Cool completely, then frost and top with pecans if desired.
Quick Tip
This recipe is quick and straightforward to make, but you do need a good, powerful blender (think Blendtec® or Vitamix®) to break down the cashews and oats.
Storage
- Cake (Unfrosted): No need to refrigerate unless keeping for more than 3 days. Store at room temperature in an airtight container. Freezes well.
- Cake (Frosted): Wrap tightly and refrigerate due to dairy in frosting. Consume within 2-3 days to avoid staleness.
Freezing/Thawing Unfrosted Bars:
- Cool completely and slice. Wrap bars in plastic and store in freezer bags. Thaw at room temperature or in the microwave.
More Zucchini Recipes:
Dinner
Mexican Zucchini Boats
Breakfast
Gluten Free Zucchini Muffins
Dinner
Sheet Pan Chicken and Zucchini
Desserts
Healthy Chocolate Zucchini Bread
