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+ servings
Zucchini banana cake slices on top of each other.

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!
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Breakfast, Dessert
Cuisine American
Servings 9
Calories 84 kcal

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
  • 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
Keywords gluten-free zucchini banana bars, paleo zucchini banana cake, zucchini banana cake, zucchini banana cake bars
Did you make this recipe?Tag @freshwaterpeaches on Instagram!