Best Gluten Free Zucchini Coffee Cake

by Katelyn | With Sweet Honey
coffee cake with icing drizzled on top of it

One of my favorite recipes to date. This Best Zucchini Coffee Cake recipe is gluten free and made with fresh zucchini and topped with cinnamon walnut crumble. What’s not to love?!

coffee cake slices on a white table with coffee

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! I also am a fan of just a simple cup of coffee with a little bit of dairy free milk. It depends on the day, honestly. But you know what goes amazingly with coffee?! 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. And 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.

It makes an excellent gluten free dessert or sweet breakfast on the weekend. See the steps below on what goes in this delicious coffee cake and let me know in the comments below if you’ve tried it. Enjoy!

coffee cake slice on a white plate

Ingredients in the Best Gluten Free Zucchini Coffee Cake

Coffee Cake

  • 3 cups almond flour
  • 1/2 cup coconut flour
  • 4 tbsp arrowroot
  • 2 tbsp baking powder
  • 1 tsp salt
  • 3 eggs
  • 1/2 cup ghee, melted and cooled
  • 1 + 1/2 tbsp vanilla extract
  • 2 cup fresh shredded zucchini (about 1 large zucchini)

Filling

  • ¼ cup brown sugar
  • 1 tbsp cinnamon

Crumble Topping

  • 1/2 cup almond flour
  • ½ cup chopped walnuts
  • ¼ cup brown sugar
  • ½ cup ghee, room temp
  • 1 tbsp cinnamon

Optional Glaze:

  • 1 cup powdered sugar
  • 1-3 tbsp milk (I used unsweetened vanilla almond milk)

Steps to make the Best Zucchini Coffee Cake

  1. Preheat the oven to 350°F. Lightly grease a 9×9 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!
coffee cake slices on white plates with forks
coffee cake with icing drizzled on top of it

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.

Have more zucchini?

Check out this Zucchini Potato Casserole recipe for a delicious meal idea!

Let me know!

If you’ve enjoyed this recipe or any of my others, please leave a review and comment below! Also tag @withsweethoney on Instagram.

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

coffee cake with icing drizzled on top of it
coffee cake with icing drizzled on top of it

The Best Gluten Free Zucchini Coffee Cake

This Best Zucchini Coffee Cake recipe is gluten free and made with fresh zucchini and topped with cinnamon walnut crumble. A perfect way to start your day with a cup of coffee!
5 from 1 vote
Print Pin Rate
Course: Breakfast, Dessert
Cuisine: American
Keyword: coffee cake, gluten free coffee cake, sweet breakfast, zucchini cake, zucchini coffee cake
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 16 servings
209 Katelyn | With Sweet Honey

Ingredients

Coffee Cake

  • 3 cups almond flour
  • 1/2 cup coconut flour
  • 4 tbsp arrowroot
  • 2 tbsp baking powder
  • 1 tsp salt
  • 3 eggs
  • 1/2 cup ghee melted and cooled
  • 1 + 1/2 tbsp vanilla extract
  • 2 cups fresh shredded zucchini (about 1 large zucchini)

Filling

  • 1/4 cup brown sugar
  • 1 tbsp cinnamon

Crumble Nut Topping

  • 1/2 cup almond flour
  • 1/2 cup chopped walnuts
  • 1/4 cup brown sugar
  • 1/2 cup ghee room temp
  • 1 tbsp cinnamon

Optional Glaze:

  • 1 cup powdered sugar
  • 1-3 tbsp milk (I used unsweetened vanilla almond milk)

Instructions

  • Preheat the oven to 350°F. Lightly grease a 9x9 baking pan and line with parchment paper.
  • Make the filling: In a small bowl, mix together the brown sugar and cinnamon. Set aside.
  • 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.
  • 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.
  • 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.
  • 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!

Notes

Store leftovers in the refrigerator for up to 5 days.
Tried this recipe?Tag @withsweethoney on Instagram!

Nutrition

Serving: 1slice | Calories: 209kcal | Carbohydrates: 10.7g | Protein: 3.3g | Fat: 18.2g | Saturated Fat: 8.5g | Cholesterol: 63mg | Sodium: 166mg | Potassium: 280mg | Fiber: 1.6g | Sugar: 7.2g | Calcium: 115mg | Iron: 1mg

You may also like

2 comments

Sarah August 15, 2021 - 7:08 am

5 stars
This was so good! The cake was moist and was delicious with my coffee!

Reply
Katelyn | With Sweet Honey August 15, 2021 - 7:11 am

Thank you so much for your kind comment, so glad you liked it! Enjoy!

Reply

Leave a Comment

Recipe Rating




This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More

Privacy & Cookies Policy