The Best Gluten Free Zucchini Coffee Cake

gluten free zucchini coffee cake slice on a white plate with a fork

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

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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: servings

209 Katelyn | With Sweet Honey

Ingredients

Coffee Cake

3 cups almond flour
½ cup coconut flour
4 tbsp arrowroot powder
2 tbsp baking powder
1 tsp salt
3 eggs
½ cup ghee melted and cooled
1 + ½ tbsp vanilla extract
2 cups fresh shredded zucchini (about 1 large zucchini)

Filling

¼ cup brown sugar
1 tbsp ground cinnamon

Crumble Nut Topping

½ cup almond flour
½ cup chopped walnuts
¼ cup brown sugar
½ cup ghee room temp
1 tbsp ground 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!

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