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Zucchini Almond Cake (Gluten-Free) | Garden in the Kitchen
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5 from 2 votes

Zucchini Almond Cake Gluten-Free

This super moist Zucchini Almond Cake is gluten-free with a hint of citrusy flavors and crunchy almond bites!
Prep Time12 mins
Cook Time20 mins
Total Time32 mins
Course: Breakfast, Dessert, gluten-free, Snack
Servings: 16 servings
Author: Silvia Ribas


  • 2 cups gluten-free all-purpose flour
  • 1 tsp sea salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • pinch nutmeg
  • 1/2 cup roasted unsalted almonds chopped
  • 2 cups grated zucchini
  • 3 eggs
  • 2 tsp vanilla extract
  • 1 tsp orange zest
  • 1/2 cup honey
  • 1 orange juiced


  • Pre-heat oven to 350F degrees. Place parchment paper on a 9x9 baking sheet, leaving sides hanging for easy pulling. Spray pan and parchment paper. Set aside.
  • In a large bowl mix the first 7 ingredients (dry ingredients) to combine.
  • In a small bowl whisk the next 6 ingredients (wet ingredients) to combine.
  • Pour the wet ingredients into the large flour bowl and fold to combine. Gently fold until the batter is uniform.
  • Pour into the prepared 9x9 baking sheet and bake for 20-22 mins. Insert toothpick, if it’s clean remove from oven and let it cool completely before cutting into squares.
  • (Optiona) to sprinkle with confectioning sugar or cover with a thin layer of frosting!