This recipe is a MUST try for anyone in search of a “healthy dessert.” I’m obsessed with dessert, and just because it’s healthy doesn’t mean it has to taste like it! Try out this Grain-Free Zucchini Cake and you’ll understand what I’m talking about.
This recipe contains just a few ingredients that you probably already have in the kitchen: zucchini, eggs, coconut flour, butter (or coconut oil), sweetener of choice (cane sugar, honey, maple syrup, etc.), cinnamon, baking soda, and a pinch of salt.
Tweak the Recipe:
Many of my clients are following specific dietary protocols that only allow for specific ingredients. Let’s review how to modify this recipe to comply with some of the more popular diets I recommend for gastrointestinal health:
- Low FODMAP Diet–
- Make this recipe as outlined below, but use cane sugar or maple syrup as the sweetener in place of honey.
- GAPS Diet–
- Make this recipe as outlined below. No changes necessary.
- Specific Carbohydrate Diet–
- Make this recipe as outlined below. No changes necessary.
- Paleo Diet–
- Make this recipe as outlined below, but use coconut oil to replace butter (1:1 ratio).
As you can see, this Grain-Free Zucchini Cake recipe complies with many popular diets. Give it a go and comment below if you come up with any other “tweaks” to the recipe!
How do I make Zucchini Cake?
First of all, while this recipe may LOOK like a cookie in terms of its shape and size, it tastes more like a cake (light & fluffy), which is why I titled it “zucchini cake.” You can also make this recipe in a muffin tin if you prefer.
Okay, so this recipe will take about 5-minutes to put together. Start by shredding 1 large zucchini to get about 2 1/2 cups. I like to use my food processor for this task.
Pour the shredded zucchini into a large mixing bowl and then add the other ingredients. Mix everything together until well combined. Then, form your mini-cakes with the batter and place them on a greased baking sheet or muffin tin. I ended up with 11 cakes, each about 2-inches in diameter.
Bake the cakes for 27-30minutes at 350 degrees F. Your whole house will start to smell of cinnamon-goodness! Allow the cakes to cool before eating.
Nutrition Facts
This recipe makes 11 cookies.
Per serving: 125 calories, 10g carb, 3g protein, 7g fat, 2g fiber
- 2 1/2 cups grated zucchini
- 2 large eggs, beaten
- 1/2 cup coconut flour
- 1/3 cup melted butter or oil
- 1/4 cup honey*
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Preheat oven to 350 degrees F. Grease a baking sheet or 12-cup muffin tin.
- Mix together the flour, butter, honey and zucchini in a large mixing bowl. Then, add the eggs, cinnamon, salt, and baking soda until well combined.
- Make mini cakes with your hands, about 2-inches in diameter, and place on the baking sheet. Bake for 27 to 30 minutes.
- *You may use maple syrup, brown sugar, or coconut sugar as a sweetener alternative.
- Per serving: 125 calories, 10g carb, 3g protein, 7g fat, 2g fiber
