This Gluten-Free Zucchini Banana Cake is the perfect healthier treat for when you're craving something sweet! It's moist, fluffy, and topped with a generous amount of dark chocolate chips. Plus it's made with good for you ingredients, and naturally gluten and dairy free!
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🍴Ingredient Notes
- Shredded Zucchini - I used a large grater. You don't want the zucchini too fine or too thick for this recipe. Follow the "helpful tips" section to make sure you prepare the zucchini properly.
- Mashed Banana - Make sure the banana is ripe! You'll need about 2 bananas for this recipe.
- Coconut Sugar - If you'd like to lower the sugar content, swap coconut sugar for Lakanto Golden Monkfruit. (Any granulated sugar will work for this recipe.)
- Eggs - I have not tested this recipe with an egg replacement.
- Apple Cider Vinegar - This helps to activate the baking soda! If you don't have ACV, you can use lemon juice.
- Coconut Flour - I do not reccomend swapping coconut flour for anything else. It's a very unique flour. Make sure you follow the "helpful tips" to measure it properly.
- Cinnamon - I love adding cinnamon to all of my banana recipes. Ceylon cinnamon is my personal favorite!
- Chocolate Chips - You can add dark chocolate chips on top or folded in the cake! I usually buy the brand Pascha on Amazon because they sell in bulk. Pascha offers a variety of chocolate, but my personal favorite is 85% dark chocolate chips! They are soy-free, dairy-free, and have quality ingredients. They also offer a 100% cacao chip if you're looking for a sugar free option! Chopped walnuts or almonds would also be a great in this recipe.
🍴Step by Step Instructions
Making the Cake Batter
- Start by shredding the zucchini. Place it on a dish towel, and squeeze out some of the liquid.
- Next add shredded zucchini, eggs, coconut sugar, mashed banana, vanilla extract, and apple cider vinegar into a medium sized mixing bowl. Stir together with a whisk or hand mixer.
- In a separate bowl add coconut flour, cinnamon, baking soda, baking powder, and salt. Stir together with a spoon or whisk until fully combined.
- Pour the dry mixture into the wet mixture and fold together with a spatula until all the flour is absorbed. (Do not over mix.)
Baking the Cake
- Add the cake batter into a greased 8x8 baking dish. Sprinkle on a generous amount of chocolate chips, and bake at 350 degrees for about 25 minutes.
- Once the cake is ready, remove it from the oven and place it on a metal cooling rack. Let the cake set for about 30 minutes before cutting into it. Enjoy!
Helpful Baking Tips
- To measure coconut flour, scoop the flour with a spoon into the measuring cup. When you reach the top, take a knife and scrape off the excess flour.
- Grease the baking dish! I like using coconut oil, but any non-stick spray will work. I also like to cut out a piece of parchment paper that fits right at the bottom of the baking dish. This helps to pull the cake slices out without them breaking.
- Don't squeeze the zucchini too much! Press out some of the liquid with a dish towel, but you don't have to release all of the water.
- To measure zucchini, fluff it up after you press out the water. Drop it into the measuring cup until it hits the top. (Do not pack it down!)
- Let the cake cool before cutting! (At least 30 minutes.) If you cut into it right away it will break apart easily.
Frequently Asked Questions
Can I make this Cake Keto-Friendly?
Yes, you can make this recipe with Lakanto monkfruit or your favorite sugar alternative! Sometimes I do a mix of both to cut down on the sugar content.
Is this Cake recipe considered Paleo?
Yes, this recipe is grain-free, refined sugar free, and dairy-free which makes it a great Paleo option! Most of my recipes are considered Paleo.
How to store leftovers
The cake is best stored in the refrigerator. You can also freeze half for later! When you're ready to eat it, just pop it out of the freezer and let it defrost on the counter or in the refrigerator. You can also heat it up in the microwave if you want it warm!
More banana recipes!
- Healthy Sweet Potato Muffins
- Gluten-Free Chocolate Banana Bread
- Chocolate Banana Nice Cream
- Paleo Blueberry Banana Muffins
- Healthy Banana Cookie Skillet (Paleo)
After you make this Zucchini Banana Cake, make sure to leave a comment & rate the recipe! Your feedback is helpful for me, and for anyone planning to try this recipe. I hope you love it as much as I do!
Recipe
Gluten-Free Zucchini Banana Cake
This Gluten-Free Zucchini Banana Cake is the perfect healthier treat for when you're craving something sweet! It's moist, fluffy, and topped with a generous amount of dark chocolate chips. Plus it's made with good for you ingredients, and naturally gluten and dairy free!
Equipment
- 8x8 Baking Dish
- Parchment Paper
Ingredients
Wet Ingredients
- 1 Cup Shredded Zucchini You'll need one small zucchini or half of a medium sized zucchini.
- ¾ Cup Mashed Ripe Banana
- ⅓ Cup Coconut Sugar
- 2 Eggs
- ½ Tablespoon Apple Cider Vinegar
- 1 Teaspoon Vanilla Extract
Dry Ingredients
- ½ Cup Coconut Flour
- 2 Teaspoons Cinnamon
- 1+½ Teaspoons Baking Powder
- ½ Teaspoon Baking Soda
- ¼ Teaspoon Salt
Instructions
Making the Cake Batter
- Start by shredding the zucchini. Place it on a dish towel, and squeeze out some of the liquid.
- Next add shredded zucchini, eggs, coconut sugar, mashed banana, vanilla extract, and apple cider vinegar into a medium sized mixing bowl. Stir together with a whisk or hand mixer.
- In a separate bowl add coconut flour, cinnamon, baking soda, baking powder, and salt. Stir together with a spoon or whisk until fully combined.
- Pour the dry mixture into the wet mixture and fold together with a spatula until all the flour is absorbed. (Do not over mix.)
Baking the Cake
- Add the cake batter into a greased 8x8 baking dish. Sprinkle on a generous amount of chocolate chips, and bake at 350 degrees for about 25 minutes.
- Once the cake is ready, remove it from the oven and place it on a metal cooling rack. Let the cake set for about 30 minutes before cutting into it. Enjoy!
Notes
Helpful Baking Tips
- To measure coconut flour, scoop the flour with a spoon into the measuring cup. When you reach the top, take a knife and scrape off the excess flour.
- Grease the baking dish! I like using coconut oil, but any non-stick spray will work. I also like to cut out a piece of parchment paper that fits right at the bottom of the baking dish. This helps to pull the cake slices out without them breaking.
- Don't squeeze the zucchini too much! Press out some of the liquid with a dish towel, but you don't have to release all of the water.
- To measure zucchini, fluff it up after you press out the water. Drop it into the measuring cup until it hits the top. (Do not pack it down!)
- Let the cake cool before cutting! (At least 30 minutes.) If you cut into it right away it will break apart easily.
Frequently Asked Questions
Can I make this Cake Keto-Friendly?
Yes, you can make this recipe with Lakanto monkfruit or your favorite sugar alternative! Sometimes I do a mix of both to cut down on the sugar content.
Is this Cake recipe considered Paleo?
Yes, this recipe is grain-free, refined sugar free, and dairy-free which makes it a great Paleo option! Most of my recipes are considered Paleo.
Nutrition
Serving: 1gCalories: 84kcalCarbohydrates: 15gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 36mgSodium: 425mgPotassium: 120mgFiber: 3gSugar: 7gVitamin A: 94IUVitamin C: 4mgCalcium: 157mgIron: 1mg
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