Zucchini Almond Cake
Indulge in the delightful fusion of flavors and textures with this Zucchini Almond Cake, a moist and nutty treat that’s perfect for any occasion. Packed with freshly grated zucchini and enriched with almond flour, this cake strikes the perfect balance between light and decadent. Spiced with a hint of cinnamon and brightened by zesty lemon, it’s topped with crunchy sliced almonds for added texture. The secret to its irresistibly tender crumb? A combination of vegetable oil and zucchini that keeps each slice incredibly moist. Ideal for brunch, dessert, or a midday treat, this easy-to-make cake comes together in under 90 minutes and pairs beautifully with a dusting of powdered sugar or a cup of coffee. Serve it to wow your guests or keep it all to yourself—either way, it’s a simple yet sophisticated bake you’ll make time and again! Keywords: zucchini almond cake, moist cake recipe, zucchini dessert, almond flour cake, easy cake recipe.
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Recipe Information
Ingredients
- 2 cups (grated and squeezed to remove excess moisture) Zucchini
- 1.5 cups All-purpose flour
- 1 cup Almond flour
- 0.75 cup Granulated sugar
- 0.5 cup (packed) Brown sugar
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 0.75 cup Vegetable oil
- 1 teaspoon Lemon zest
- 0.5 cup (for topping) Sliced almonds
- 2 tablespoons (optional, for garnish) Powdered sugar
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easier removal.
In a large mixing bowl, combine the all-purpose flour, almond flour, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, and salt. Whisk until well combined.
In a separate bowl, whisk together the eggs, vanilla extract, vegetable oil, and lemon zest.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined—it’s important not to overmix.
Fold in the grated zucchini. Make sure it has been squeezed to remove excess moisture to avoid a soggy cake.
Pour the batter into the prepared cake pan and spread it out evenly. Sprinkle the sliced almonds evenly over the top.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
If desired, dust the top of the cooled cake with powdered sugar before serving.
Slice and enjoy your zucchini almond cake with a cup of tea or coffee!
Nutrition Facts
Calories |
4199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 255.7 g | 328% | |
| Saturated Fat | 33.3 g | 166% | |
| Polyunsaturated Fat | 101.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 5574 mg | 242% | |
| Total Carbohydrate | 437.9 g | 159% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 263.6 g | ||
| Protein | 74.8 g | 150% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 656 mg | 50% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 1705 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
