Soft n’ fluffy sweet cake full of vegetable goodness. This high protein, whole grain zucchini cake is the perfect dessert or snack and can be topped with anything your heart desires! You can have your cake and eat it too with this recipe.
We’re heading into spring which means the return of wonderfully fresh produce!
Over the next few weeks it’ll be a great time to enjoy lots of fruits and vegetables. And since I’ll be stocking my fridge with tons of fresh produce I like to think of creative ways to use it up.
That includes…baking with vegetables! *gasp*
Think beyond carrot cake and consider baking with ZUCCHINI! Zucchini bread is pretty popular and I’ve even heard of people baking it into chocolate cake. Whatever you use it for, the number one thing I love about zucchini is it’s versatility!
From sweet to savory it works in all sorts of dishes and baked goods. For example, it can be filled with flavorful mediterranean ingredients, or baked with chocolate into a decadent fudgy brownies. In today’s case, I’ve used it to create a moist, fluffy, deliciously healthy vanilla cake.
Each slice is high protein, full of fiber, and whole grains. Naturally gluten-free, you can feel good about having a few slices whenever a cake craving strikes.
I like topping mine with vegan frosting or even a little bit of vegan butter and honey. Nothing better than a fresh-baked slice of zucchini cake with warm melted butter filling all the nooks and crannies.
Gluten-Free Vanilla Zucchini Cake
- Prep Time: 10 mins
- Cook Time: 24 mins
- Total Time: 32 mins
- Yield: 1 cake (8 slices) 1x
- Category: Sweet Snacks
Ingredients
- 2 scoops vanilla whey protein (60 grams)
- 2 tbsp coconut flour
- ¼ cup gluten-free oat flour (27 grams)
- ½ cup liquid egg whites
- ½ cup grated zucchini (125 grams)
- ¼ cup unsweetened vanilla cashew milk
- 1 tsp cinnamon
- 1.5 tsp baking powder
- 1 tsp vanilla
Instructions
- Preheat oven to 350.
- Combine all the dry ingredients together in a bowl. Add in half the grated zucchini and the remaining wet ingredients. Blend together until smooth. Stir in remaining grated zucchini.
- Scrap the batter into a parchment paper lined 9-inch baking pan and bake for 20-24 minutes until done.
You know the saying “you can’t have your cake and eat it too”?
Well in this case, YOU CAN! Have you ever seen a healthier cake recipe? No added sugars, whole grain, and high protein!
Anybody have any birthdays coming up? This cake would be awesome for making a double batch of and then layering with cream cheese frosting. 😉
Well I am off to make another batch of this cake right now! I just ran out of the slices I had stashed in the freezer, so it’s definitely time for another. Join me?
What’s your favorite fruit or veggie to bake with?
Have you ever baked with zucchini before?
Cake or frosting? What team are you on?
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65 responses to “Gluten-Free Vanilla Zucchini Cake”
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I’ve made zucchini bread, muffins, brownies, cookies…,but not cake!!!! Genius! This looks SO yummy!!!
Thanks Laura! Let me know if you try it!
I love zucchini and I have never tried it in a cake! Looks delish!
Thanks Zena! Enjoy!
Looks really good and sounds so healthy! I love zucchini recipes!
Thanks Michelle!
I love zucchini in baked goods, and this looks so fluffy and wonderful!
Thanks Courtney!! It’s a fave of mine!
I love the way you say “you can feel good about having a piece” rather than calling it guilt-free or sinless. Way to emphasize the positive, and this cake looks like it deserves alllll the positive vibes 🙂 Yum!
Always have to accentuate the positive! 😉
Hi Kaila,
Zucchini cake is always so moist and delicious and this sounds like a healthy, tasty recipe. Thanks for sharing on Real Food Fridays. Pinned & tweeted!
★★★★★
This looks totally yummy! I’m always glad to find another coconut flour recipe, too, as I bought a huuuuge bag a little ways back not realizing how hard it’d be to use it up! 😛
I love using it! You’ll love it in this!
I love zucchini in baked foods! This sounds great 🙂
Blessings,
Edye
Thanks Edye!
I LOVE zucchini! This looks so good!
Thanks Annmarie!!
[…] GET THE RECIPE […]
Using protein powder in a cake is always a good idea, because it lends a sweeter flavor without having lots of extra sugar. I’m not against sugar at all, but sometimes I like something less sweet. And the way you described this, ‘sweet and fluffy’ caught me right away!
Exactly! And a little less sweet means you can go CRAZY with toppings!!! 😉
Yumm- this sounds amazing Kalia! Cooking with zucchini always leads to something yummy in my opinion 🙂
I totally agree!! One of my favorite ingredients for sure.
Thank you for sharing this delicious recipe at the #RecipeSharingParty! I hope to see you next week. Pinned and Yummed. Please visit #OverTheMoon on Sunday or #ThursdayFavoriteThings for more sharing fun! Don’t forget to Comment your link #’s so I can be sure to visit and you get a chance to be featured!
Thank you M!
Sooo brilliant! I could see this glazed with some chocolate coconut oil frosting for a decadent dessert, or Chia Jam for a fun breakfast! Either way, I’m saving this recipe because YES.
★★★★★
Sooo brilliant! I could see this glazed with some chocolate coconut oil frosting for a decadent dessert, or Chia Jam for a fun breakfast! Either way, I’m saving this recipe because YES.
★★★★★
YES! It would be amazing with any of those!!!
cakes that freeze well?! bonus!!
My thoughts exactly!
I can never get enough of zucchini – but especially zucchini in baked goods! This looks delicious!
Thanks Kristy!
Kaila I need to make this. It looks delicious. I’ll be home tomorrow and I think I have everything I need to make it.
Let me know if you do! 🙂
First time reader here, stopped over from fitness friday link up with Jill. Love zucchini! I love this time of year and all of the fresh local fruit and veggies! Summer is too short!
Thank you so much for stopping by!
I’ve never tried making cakes with zucchini but as I’m gluten-free I really should experiment more. It certainly looks very tasty X #TastyTuesdays
Thanks Lins! Enjoy!!
I love baking with zucchini and this cake looks like the perfect afternoon snack, or even breakfast! Love the vanilla flavor and that it’s whole grain too 🙂
★★★★★
Thanks Kathryn!!
Looks great! I love coconut flour – Thanks for joining the What’s for dinner link up!
So welcome! I love your link up!
Can you substitute the proiten powder?
You could try it but I never have so I can’t guarantee it would work!
This looks and sounds so delish! I bet it would be great with my morning coffee, yeah, the cup I’m drinking right now would love to have a slice of this setting beside it! Zucchini makes everything so moist and the vanilla flavor would be perfect!
★★★★★
Yes it would be perfect with a nice hot cuppa!
Wow, such a simple and easy recipe to follow that i have bookmarked to try out X #brilliantbloposts
★★★★★
Thanks dear!
Healthy and delicious!
Thank you!
Thank you for sharing this with us at Thoughts of Home.
Thank you!!
This looks so yummy!! I have been seeing tons of recipes using zucchini! I will be trying this out soon!
★★★★★
Yay!! Let me know how you like it!
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I haven’t experimented baking with whey protein but am looking forward to testing these out! Sounds delicious!
It’s so awesome for baking!!
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Thanks for sharing at the What’s for Dinner party – hope to see you there tomorrow too!
Thanks Helen!!