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Almond Flour Zucchini Crumb Cake

Almond Flour Zucchini Crumb Cake with cinnamon streusel topping is like a zucchini-infused coffee cake. This grain-free cake recipe is loaded with delicious flavor and the cinnamon topping sends it over the top!

Stack of zucchini cake on a plate.

Whenever zucchini season hits, I become particularly excited to make The BEST Almond Flour Zucchini Bread and zucchini dessert recipes.

If you’re all about baking with almond flour or making grain-free dessert recipes, this almond flour zucchini cake is an absolute must!

Moist and perfectly sweet, this zucchini cake is a feel-good treat that is easy to make dairy-free and refined sugar-free. 

The crumb topping is everything here because it adds a nice little burst of texture and cinnamon flavor to give you all the coffee shop vibes.

Plus, it includes zucchini, so it’s basically salad 😉

If you love grain-free cake recipes like this, also try my Almond Flour Lemon Cake and my Healthy Paleo Apple Cake!

Zucchini crumb cake in a cake pan, ready to eat.

Let’s discuss the ingredients for zucchini cake.

Ingredients for Almond Flour Zucchini Cake:

Almond Flour & Tapioca Flour: The combination of almond flour and tapioca flour makes a light and fluffy cake, taking the place of regular all-purpose flour.

I recommend using a finely ground almond flour instead of almond meal, as almond meal turns out denser. I use Bob’s Red Mill Super Fine Almond Flour but any finely ground flour should work. 

If you’d like to replace the tapioca flour, you can either replace it with more almond flour or equal parts arrowroot flour.

If you prefer baking with a gluten free flour blend, you can turn my Gluten-Free Zucchini Bread recipe (which uses gluten-free flour) into an 8-inch cake.

Eggs: Large eggs make the cake nice and fluffy for a perfect texture. Bring the eggs out of the refrigerator ahead of time to bring them to room temperature.

I haven’t tested the recipe with an egg replacer, but my guess is the cake would turn out fairly dense with flax eggs. Nevertheless, let me know if you try it.

Coconut Oil or Butter: The fat portion of this grain-free cake recipe to make it nice and moist. I like using either melted butter or melted coconut oil.

Avocado oil, vegetable oil, or olive oil works too.

Pure Vanilla Extract: A splash of vanilla extract brings warmth to the cake to give it that enticing flavor. If you don’t have vanilla extract on hand, feel free to skip it. Almond extract works here too, but use ½ teaspoon if you go this route.

Granulated Sugar: Use your favorite granulated sweetener for the cake.

You can use regular white sugar, brown sugar, coconut sugar, or maple sugar. Use any sugar-free sweetener for a low carb option.

Granulated sugar is used in both the cake and the crumb topping.

If you’d like to use pure maple syrup, use 1/2 cup and add another 1/2 cup of almond flour or 2 tablespoons of coconut flour.

For paleo zucchini cake, use pure maple syrup, coconut sugar, or maple sugar.

Baking Powder: The leavening agent in this healthy cake recipe is baking powder. It helps the cake bake evenly, gives it rise, and ensures it holds together when sliced.

Cinnamon and Sea Salt: Salt enhances all of the flavors in the cake so that it tastes nice and rich and sweet. Ground cinnamon brings that delicious warm flavor to the crumble topping.

Zucchini Squash: The true star, zucchini is the reason we’re here! You will need one medium-sized zucchini, which equates to a heaping cup of grated zucchini.

There is no need to drain the zucchini ahead of time to get rid of excess moisture, as I build the moisture into this moist cake recipe to save time.

White plate with a stack of zucchini cake slices.

​Here are some ways you can customize this zucchini cake recipe.

Recipe Adaptations:

  • Add ⅔ cup of chopped walnuts or pecans to the streusel topping if you love a nutty topping.
  • Lover of chocolate? Add up to 1 cup of chocolate chips to the cake batter.
  • If you love cream cheese frosting or chocolate frosting on your cakes, feel free to whip some up instead of the crumb topping.
  • To turn this into a gluten free zucchini chocolate cake, add 1/3 cup of unsweetened cocoa powder, 2/3 cup of chocolate chips and use an additional 2 tablespoons of melted butter or coconut oil.
  • Add 1 tablespoon of lemon zest for a little citrus flavor to this gluten-free cake.
Wooden plates with slices of zucchini crumb cake and a plate of slices in the background.

Now that we’ve covered the simple ingredients for this almond flour zucchini cake, let’s bake it!

How to Make Almond Flour Zucchini Crumb Cake:

Preheat the oven to 350 degrees Fahrenheit and line a 8” x 8” baking dish with parchment paper. You can also use an 8-inch round pan. 

Chop the ends off of the zucchini and grate it using a box grater or a food processor. You will need one heaping cup of zucchini. There’s no need to drain the zucchini before adding it to the batter. It can go in as is.

In a large bowl, stir together the dry ingredients (almond flour, tapioca flour, sugar, cinnamon, baking powder, and sea salt) until combined.

Flour in a large measuring cup, mixed together for the dry ingredients.

Mix the eggs and melted coconut oil (or butter) in a mixing bowl until well-combined (wet ingredients).

Melted butter and eggs in a mixing bowl to be mixed together for cake.

Pour the dry ingredients into the bowl with the wet ingredients and mix until a thick batter forms. The cake batter will be very thick. This is normal.

Dry ingredients on top of wet ingredients in a mixing bowl, ready to be mixed together.

Stir in the shredded zucchini until it is well-distributed throughout the batter.

Cake batter in a mixing bowl with grated zucchini ready to be mixed in.
Zucchini cake batter in a mixing bowl.

Transfer the batter to the prepared cake pan and spread it into an even layer.

Zucchini cake batter in a square cake pan.

In a small bowl, combine the ingredients for the cinnamon topping and mix until well-combined.

Streusel topping in a bowl for crumb cake.

Sprinkle the topping over the cake batter. Cover the cake pan with aluminum foil and bake on the center rack of the oven for 30 minutes.

Remove the foil and bake for another 20 to 30 minutes, or until the zucchini cake is golden brown around the edges and tests clean in the center.

Cake batter with crumble topping in a square pan, ready to go into the oven.

Cakes are fully cooked once they have reached an internal temperature of 190 to 200 degrees Fahrenheit.

You can use an instant read thermometer (or meat thermometer) to verify the internal temperature for doneness if you’d like.

Zucchini cake fresh out of the oven in a cake pan.

Allow the zucchini crumb cake to cool for at least 30 minutes before slicing and serving. 

Square slices of zucchini crumb cake.

Store leftovers in an airtight container in the refrigerator for up to 1 week. You can freeze the cake in large zip lock freezer bags for up to 3 months.

Plate of zucchini cake slices with a mug of tea in the background.

And that’s it! A healthy cake recipe that is gluten-free, grain-free, and easy to customize to make refined sugar-free and dairy-free.

If you prefer baking with muffin tins, turn this recipe into almond flour zucchini muffins. Simply bake muffins at 350 degrees F for 25 to 35 minutes. 

Stack of slices of zucchini cake on a white plate, ready to serve.

Enjoy this delicious crumb cake recipe during zucchini season!

If you love grain-free cake recipes, also try out these reader favorites.

More Grain-Free Cake Recipes:

Enjoy this moist and delicious gluten-free zucchini cake alongside a hot mug of coffee or tea!

Stack of zucchini cake on a plate.
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4.55 from 11 votes

Almond Flour Zucchini Cake

A cinnamon streusel coffee cake meets zuchini bread in this delicious almond flour zucchini cake recipe! Moist, fluffy, cinnamony and loaded with cozy coffee shop vibes.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Cakes & Cupcakes
Cuisine: American
Servings: 1 (8-inch) cake
Calories: 335kcal
Author: Julia

Ingredients

  • 4 large eggs
  • 1/3 cup coconut oil melted*
  • 1.5 tsp vanilla extract
  • 2 cups (245g) almond flour, leveled
  • ½ cup (60g) tapioca flour, leveled
  • ½ cup granulated sugar
  • 1/2 tsp ground cinnamon
  • 1.5 tsp baking powder
  • ½ tsp sea salt
  • 1 heaping cup (130g) grated zucchini (1 medium-sized zucchini squash)

Topping:

  • 2/3 cup (70g) almond flour
  • 2 Tbsp brown sugar or coconut sugar
  • 3 Tbsp coconut oil melted
  • 2 tsp ground cinnamon
  • Pinch sea salt

Instructions

  • Preheat the oven to 350 degrees Fahrenheit and line a 8” x 8” baking dish with parchment paper. You can also use an 8-inch round pan.
  • Chop the ends off of the zucchini and grate it using a box grater or a food processor. You will need one heaping cup of zucchini. There’s no need to drain the zucchini before adding it to the batter. It can go in as is.
  • In a large bowl, stir together the dry ingredients (almond flour, tapioca flour, sugar, cinnamon, baking powder, and sea salt) until combined.
  • Mix the eggs and melted coconut oil (or butter) in a mixing bowl until well-combined (wet ingredients).
  • Pour the dry ingredients into the bowl with the wet ingredients and mix until a thick batter forms. The cake batter will be very thick. This is normal.
  • Stir in the shredded zucchini until it is well-distributed throughout the batter.
  • Transfer the batter to the prepared cake pan and spread it into an even layer.
  • In a small bowl, combine the ingredients for the cinnamon topping and mix until well-combined.
  • Sprinkle the topping over the cake batter. Cover the cake pan with aluminum foil and bake on the center rack of the oven for 30 minutes. Remove the foil and bake for another 20 to 30 minutes, or until the zucchini cake is golden brown around the edges and tests clean in the center.
  • Cakes are fully cooked once they have reached an internal temperature of 190 to 200 degrees Fahrenheit. You can use an instant read thermometer (or meat thermometer) to verify the internal temperature for doneness if you’d like.
  • Allow the zucchini crumb cake to cool for at least 30 minutes before slicing and serving.

Notes

*If you prefer butter, use 1 stick (½ cup) of unsalted butter to replace the coconut oil in the cake. For the topping, replace the coconut oil with 3 tablespoons of melted butter.
**Use your favorite granulated sweetener such as white sugar, brown sugar, sugar-free sweetener, coconut sugar, or maple sugar.

Nutrition

Serving: 1slice (of 9) | Calories: 335kcal | Carbohydrates: 27g | Protein: 8g | Fat: 23g | Saturated Fat: 10g | Sodium: 212mg | Fiber: 4g | Sugar: 17g

This post contains affiliate links, which means I make a small commission off items you purchase at no additional cost to you.

Recipe Rating




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Rosemary

Friday 27th of October 2023

The cake is delicious but the bottom is very burnt. how do I prevent this???

Rosemary

Saturday 28th of October 2023

@Julia, Thanks for the reply. And yes, I did line the dish with parchment paper. I used a glass pan so maybe that was the problem? Will try again and use an aluminum pan.

Julia

Friday 27th of October 2023

Hi Rosemary! I'm so sorry to hear the bottom burned! I have a few different ideas as to what could have happened. Did you line your pan with parchment paper? What kind of pan did you use? Typically aluminized steel works best because it doesn't heat up to the extent that it burns food. Last question - which shelf of the oven did you put the cake on? If you put it on the bottom shelf, this could definitely be the culprit as the cake would be near the bottom heat element the whole time. Let me know and we can troubleshoot from there :)

Stephanie

Sunday 25th of June 2023

This almond flour zucchini cake looks so delish! Looking forward to making it. Any reason why I shouldn't substitute coconut sugar for the granulated variety?

Julia

Tuesday 27th of June 2023

Hi Stephanie! I'm so thrilled to hear you're interested in making the cake! Coconut sugar works as an easy replacement for regular cane sugar. The only difference it the cake will turn out much darker due to the brown color of the coconut sugar, but it will still taste great! Hope you enjoy! xo

Jesse-Gabriel

Friday 5th of May 2023

Super, danke für die Gramm Angaben, schade das deine alten Rezepte alle Grammangaben sind, umso mehr freu ich mich darüber das bei diesem Rezept ein paar Grammangaben sind. Viele Grüße, Jesse-Gabriel

Silas

Monday 1st of May 2023

What if take the tapioca flour out can use Chia seeds instead with that made the carbs lower? Or is there anything else i cold sub for tapioca flour?

Julia

Tuesday 2nd of May 2023

Hi Silas! You can replace the tapioca flour with more almond flour, or swap it out for 2 tablespoons of coconut flour :) I'm not sure how it would work out with chia seeds, but it may be worth the experiment!

Marie

Friday 28th of April 2023

Can I substitute another flour for the tapioca flour

Julia

Saturday 29th of April 2023

Hi Marie! You can use more almond flour or arrowroot flour in a 1:1 replacement :)

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