Almond Flour Zucchini Cake Recipe

This almond flour zucchini cake combines cinnamon streusel coffee cake and zuchini bread! Warm, fluffy, cinnamony, and coffee shop-like. 


– 4 large egg – 1/3 cup coconut oil melted* – 1.5 tsp vanilla extract – 2 cups (245g) almond flour, leveled – ½ cup (60g) tapioca flour, leveled – ½ cup granulated sugar – 1/2 tsp ground cinnamon – 1.5 tsp baking powder – ½ tsp sea salt – 1 heaping cup (130g) grated zucchini (1 medium-sized zucchini squash) Topping: – 2/3 cup (70g) almond flour – 2 Tbsp brown sugar or coconut sugar – 3 Tbsp coconut oil melted – 2 tsp ground cinnamon – Pinch sea salt

Pre-heat the oven to 350°F and line an 8" x 8" baking dish with parchment. You can also use an 8-inch round pan. 

Step 1


Chop the zucchini ends and grate it with a box grater or food processor. Take one heaping cup of courgette. You don't need to drain courgette before adding it to batter. Put it in as is. 

Step 2

Mix almond flour, tapioca flour, sugar, cinnamon, baking powder, and sea salt in a large bowl. Eggs and melted coconut oil (or butter) should be mixed well in a bowl. 

Step 3

Mix the dry ingredients with the wet ingredients until a thick batter forms. Thick cake batter. This is normal. 

Step 4

Stir shredded zucchini into batter until evenly distributed. Spread the batter evenly in the cake pan. Mix the cinnamon topping ingredients in a small bowl until well combined. 

Step 5

Sprinkle topping on cake batter. Bake the cake pan on the centre rack for 30 minutes under aluminium foil.  

Step 6

Remove the foil and bake the zucchini cake for 20–30 minutes until golden brown on the edges and clean in the centre. 

Step 7

Cakes are done when they reach 190–200 degrees Fahrenheit. To ensure doneness, use an instant read thermometer or meat thermometer.  

Step 8

Let the zucchini crumb cake cool for 30 minutes before slicing and serving. 

Step 9

See Also

See Also

Carne Asada Tacos Recipe