Best Gluten Free Zucchini Coffee Cake

One of my most favorite recipes. This Best Gluten Free Zucchini Coffee Cake recipe is moist and delicious and everything you’d want in a coffee cake. Made with fresh zucchini and topped with cinnamon walnut crumble. Your coffee needs this cake in its life, trust me.

Gluten Free Coffee Cake

It’s no secret that I am a coffee lover. If you haven’t tried our Honey Cinnamon Cold Brew, you should definitely check it out! But even a classic cup of black coffee with a splash of almond milk will satisfy my needs on any given day. That being said though, coffee needs a buddy sometimes and I know just the guy. You guessed it, the Best Gluten Free Zucchini Coffee Cake!

This recipe is one of my all time favorite recipes. I’m not kidding. There is so much to love about this coffee cake. For starters, it’s moist and has just the right amount of cinnamon and sweetness without being overly sweet. Another bonus is that it’s made with zucchini! In the summer, zucchini is usually a hearty crop in our garden and this recipe is an excellent way to use some of it up for zero waste.

So there you have it folks, all the reasons why this recipe rocks. Don’t believe me? Try it for your next dessert or sweet breakfast! You’re taste buds and your cup of joe will thank you. Enjoy!

Ingredients You’ll Need

Coffee Cake

• almond flour
• coconut flour
• arrowroot
• baking powder
• salt
• eggs
• ghee or dairy free butter
• vanilla extract
• zucchini

Filling and topping

• brown sugar
• ground cinnamon
• ghee or dairy free butter
• almond flour 
• walnuts

Optional Glaze:

• powdered sugar
• dairy free milk

Steps to make the Best Zucchini Coffee Cake

1. Preheat the oven to 350°F. Lightly grease a 9x9 baking pan and line with parchment paper.
2. Make the filling: In a small bowl, mix together the brown sugar and cinnamon. Set aside.
3. Make the crumble topping: In a medium bowl, add the almond flour, chopped walnuts, brown sugar, ghee, and cinnamon. Mix together the crumble and set aside.
4. Make the coffee cake batter: In a large bowl, mix together the almond flour, coconut flour, arrowroot, and baking powder. In a separate bowl, whisk together the eggs, ghee and vanilla extract. Pour the wet ingredients into the dry and mix. Add the shredded zucchini and mix again until combined.
5. Pour half of the batter into your prepared baking pan. Spread the batter using a spatula or wooden spoon. Make sure to get an even layer that reaches the edges of the pan. Next, sprinkle the filling over the top and spread evenly across the pan. Add the remaining batter on top and spread carefully and evenly. Top with the crumble topping.
6. Bake for 35-37mins, until a toothpick comes out clean. Let cool for at least 10 minutes before serving. Mix together the optional glaze and drizzle on top when ready to serve. Enjoy!

Frequently Asked Questions:

Can I make it dairy free?

In this recipe I use ghee as the regular butter alternative but you could substitute the ghee for vegan butter if you prefer a dairy free version. Let me know in the comments below if you used regular butter or vegan butter as an alternative. I’d love to hear how it turned out!

Do I need to peel the zucchini for coffee cake?

You do not need to peel the zucchini for coffee cake. The peel will cook and become tender in the oven so there isn’t a need to peel it. Less clean up and waste too!

How do you shred zucchini?

I shred the zucchini using the shredding blade on my food processor. If you don’t have a food processor, no worries, you can manually shred the zucchini. It will just take a little longer but your cake should still turn out. A box grater works great for manually shredding it. Also remember you don’t need to peel the zucchini before shredding.

Storage tips

To store: keep the coffee cake in the refrigerator for up to 4-5 days in an airtight container or cover the baking pan with plastic wrap. 

To Freeze: Let the coffee cake cool completely and leave the glaze off. Wrap the cake in plastic wrap and aluminum foil. Place in an airtight freezer friendly container or ziploc bag. Freeze for up to 2 months. Thaw and add the glaze when ready to serve.

Still Have More zucchini?

Check out Zucchini Potato Casserole or Spicy Sesame Peanut Zucchini Noodles for more delicious meal ideas!

More Dessert Recipes To Try!

• Healthier Lemon Bars
• The Best Gluten Free Carrot Cake Bars
• Lemon Raspberry Crumble Bars
• Paleo Pumpkin Pie Bars
• Baked Gluten Free Apple Crisp

Let's Connect!

Did you like this recipe? Let me know in the comments below. Also check out my Instagram and Pinterest for more food photography inspiration and recipes!

If you’d like to stay in the know about all things With Sweet Honey, please consider subscribing to our newsletter!

This post contains affiliate links. Thank you for supporting With Sweet Honey!