Nuts for Zucchini Cake!!!

Happy Sunday y’all,
Let me tell you my Sunday has been pretty eventful. I woke up, went to church @ 8 (without having coffee beforehand might I add…big mistake, I could barely stay awake through the homily…but no worries, I made up for it with a double shot americano immediately afterward!), ran errands, came home, ate lunch, made tons of dishes, went to Target and Ulta to run more errands, did laundry, folded clothes, uploaded photos, and now I am watching the Oscars Red Carpet…my treat to me!!! Whew…what a day…lucky for you, you get to reap the benefits. Let me first begin by saying that I am absolutely in love with zucchini. I believe the first time I tried zucchini was at one of my favorite little lunch dives in Houston inside the Galleria mall, which ironically is named “zucchini’s”. Anyway, I had it the best possible way that you could try zucchini for the first time…sliced into zucchini buttons, covered with a Parmesan/breadcrumb crust, and pan fried to a golden perfection. To just send me overboard, they serve the fried zucchini with a side of tangy ranch dressing for dipping…this dish calls to me in my sleep. While I love zucchini in savory dishes, lately my sweet tooth has been kicking in and since my little sis has allergies I have been experimenting with different types of gluten-free flours. One of the best gluten-free “flours” in my opinion is almond meal, which is basically just raw whole almonds processed into a flour. You can buy it at the store, or make your own using a blender or food processor. Anyways, I substituted almond meal in my zucchini cake recipe, and o.m.g., I have never tasted a cake so moist, light, airy, and dense all at the same time. This cake is truly melt in your mouth, and my Greek yogurt icing is absolutely the perfect topping, adding a hint of tanginess to a subtly sweet cake. By the way this cake is loaded with tons of vitamins and nutrients from the zucchini and almonds…so you can feel a little less guilty about a second helping of the good stuff. I would suggest this cake as an after dinner dessert with a cup of coffee and a few sliced fresh strawberries.

Zucchini Cake with Greek yogurt icing


For the cake:
1 1/2 c. brown sugar (I ran out of brown sugar, so I did 3/4 c. brown sugar and 3/4 c. granulated sugar…just as good)
1/2 c. vegetable oil
3 eggs, separated
1 1/2 c. almond meal
1 1/2 c. zucchini, coarsely grated

For the icing:
3/4 c. Greek yogurt
1 Tbs. Mexican vanilla
2 Tbs. granulated sugar


For the cake:
1. Preheat oven to 350 F.
2. Butter the sides of a bundt cake pan (you can also use a round cake pan or a spring form cake tin would be just fine).
3. In a large bowl, mix together the brown sugar and the oil.
4. Add egg yolks, one at a time mixing to combine. Stir in almond meal and zucchini.
5. Using an electric mixer, whip egg whites with a pinch of salt on high until you have firm peaks.
6. Gently fold the egg white mixture into the zucchini mixture.
7. Carefully pour the cake batter into the prepared tin.
8. Bake in the oven for 1 hour, or until the top is golden and feels firm to the touch. Allow the cake to cool completely in the pan.

For the icing:
1. Combine all the ingredients in a large mixing bowl.
2. Once the cake has cooled completely, spread the icing evenly over the top of the cake.



  1. Anonymous says:

    i would like to put in an order for one of these cakes.
    i will pay, just name a price….

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