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+ servings
Top view of paleo zucchini cake bars stacked on a white background

Zucchini Cake

This Zucchini Cake is easy to make and perfect for using up all that garden zucchini. Made with wholesome gluten-free and paleo pantry-friendly ingredients, it's a healthy and delicious snack to satisfy that sweet tooth craving!

Course Dessert
Cuisine American
Keyword paleo dessert recipe, paleo pumpkin dessert, pumpkin dessert healthy
Prep Time 10 minutes
Cook Time 32 minutes
Total Time 42 minutes
Servings 12 bars
Calories 137 kcal
Author Kelly


  • 2 large overripe banana , mashed
  • 2 large eggs , room temperature (we have not tested it but you can try subbing with flax eggs for vegan)
  • 2 tablespoons drippy almond butter , best results when you use near the top and not near the bottom of the jar
  • 3 tablespoons pure maple syrup , for Keto, sub with 1 1/2 Tbsp Lakanto Sugar-free maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 cup superfine blanched almond flour
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup finely grated zucchini , be sure to squeeze out as much water as possible after measuring
  • 1/3 cup dairy-free chocolate chunks or chocolate chips , plus more for topping - we like Hu's Kitchen Gems or Lily's Sweets
  • 2 tablespoons chopped walnuts OR pecans , optional


  1. Preheat oven to 350 F. Line an 8x8 square baking pan with parchment paper, leaving a slight overhang; set aside.
  2. In a large bowl, using a fork, mash the banana then beat in the eggs until combined. Add almond butter, maple syrup and vanilla and mix until smooth.

    Top view of zucchini muffin batter in a clear mixing bowl
  3. Place a large sieve over the bowl and sift in the baking soda, almond flour, cinnamon and salt and mix until the batter is uniform.

  4. Grate zucchini using a box grater. Wrap the shredded zucchini in a kitchen towel, paper towels or a nut milk bag and squeeze well to remove the excess water. Drain and add to the cake batter and stir to combine. Fold in the chocolate.

    Top view of zucchini muffin batter in a clear mixing bowl
  5. Spread evenly into prepared pan and top with walnuts and additional chocolate chunks (if desired). Bake for 26-32 minutes or until a toothpick inserted in the center comes out clean.

    Top view of zucchini muffin batter with chocolate chips in a clear mixing bowl
  6. Remove from oven and allow to cool on wire rack for 20 minutes, then remove from pan using the parchment paper and enjoy warm or allow to cool completely.

    Top view of healthy zucchini cake on a black wire rack
Nutrition Facts
Zucchini Cake
Amount Per Serving (1 bar)
Calories 137 Calories from Fat 99
% Daily Value*
Fat 11g17%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 3g3%
Protein 4g8%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.